Spaghetti with Roasted Red Pepper & Sundried Tomato Pesto

(from the fox’s recipe box)

Source: Busy (from RecipeThing user Busy)

Ingredients

  • 6 sun-dried tomato halves
  • 2 medium red bell peppers (or jar of roasted red peppers)
  • 2 garlic cloves, peeled and smashed
  • 3 Tbsp olive oil
  • 1 tsp red wine vinegar
  • Pinch of sugar
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 lb spaghetti
  • 1/4 freshly grated parmesan
  • 1/2 cup walnuts, coarsely chopped and toasted

Directions

  1. Soak sun-dried tomatoes in small bowl covered with hot water until soft (about 15 minutes).

  2. Meanwhile, roast peppers (if needed) under a broiler as close to heat as possible, turning until they are charred, about 10 minutes, Place in a brown paper bag or cover with a kitchen towel and let stand until they are cool to touch. Remove stems and seeds. Then with your hands or a knife, remove the skins (some bits left OK).

  3. In food processor, combine the sun-dried tomatoes, roasted peppers, garlic, oil, vinegar, sugar, salt, pepper, and 2 Tbsp water. Puree until smooth.

  4. Cook pasta according to directions. Drain, mix with pesto, cheese and nuts and heat.

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