Sun-dried Tomato Red Pesto Pasta

Ingredients

• 30 g pine nuts (Note 1)
• 100 g roasted red peppers (Note 2)
• 100 g sundried tomatoes (Note 2)
• 2 tbsp olive oil
• 10 g basil leaves (Note 3)
• 2 tsp balsamic vinegar (Note 4)
• 2 tsp tomato puree ((optional) Note 5)
• 40 g Parmesan or Pecorino
• 1/2 tsp garlic powder (Note 6)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 400 g pasta of choice ((Note 7))
• Salt (For the pasta water (Note 8))
• Homemade pesto or store bought red pesto ((Note 9))
• 3 tbsp single cream or creme fraiche (optional) ((Note 10))
• Chopped fresh parsley
• Grated Parmesan or Pecorino
• Freshly ground black pepper

Instructions

1. 1

   --- Homemade red pesto ---

2. 2

   Place a small pan on a medium to high heat and toast the pine nuts until they begin to brown and set aside.

3. 3

   Add the remaining ingredients to a food processor or use a pestle and mortar to combine them.

4. 4

   --- Pesto Pasta ---

5. 5

   Cook the pasta according to packet instructions in a large pan of generously salted water. Reserve a few tablespons of pasta water before draining.

6. 6

   Pour the red pesto onto the pasta, add cream (if using) and a tablespoon or two of reserved pasta water if it needs additional moisture.

7. 7

   Toss together and serve immediately topped with chopped parsley, Parmesan/ Pecorino and freshly ground black pepper.