Pâtes au pesto de poivrons rouges

Ingrédients

• 8 ounces spaghetti (cooked and drained, pasta water reserved)
• 1 tablespoon olive oil
• 3 garlic cloves (minced)
• 2 tomatoes (chopped)
• 1/3 cup red wine
• 2/3 cup heavy cream
• 12 ounces jar roasted red peppers
• 1/4 cup pine nuts
• 1/3 cup olive oil
• 1/2 cup basil (packed)
• 1 teaspoon red chili flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon coconut sugar
• 1/4 cup shredded Parmesan cheese

Préparation

1. 1

   Cook the spaghetti for about 8 minutes and drain, reserving 1/4 cup pasta water. Pasta will not be fully cooked - it will finish cooking in the sauce.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until it starts to brown, about 2-3 minutes.

3. 3

   Add the fresh chopped tomatoes and cook for 2 minutes.

4. 4

   Add the pesto sauce (below) and red wine and bring to a simmer.

5. 5

   Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly.

6. 6

   Add the pasta to the sauce and let cook for about 2 minutes.

7. 7

   Serve sprinkled with additional Parmesan cheese and fresh basil (optional).

8. 8

   --- Red Pepper Pesto: ---

9. 9

   Toast the pine nuts in a skillet over medium low heat until lightly browned.

10. 10

    Combine all the ingredients in a blender and pulse until fully combined.