Categories: Pasta
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
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Soak sun-dried tomatoes in small bowl covered with hot water until soft (about 15 minutes).
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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).
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In food processor, combine the sun-dried tomatoes, roasted peppers, garlic, oil, vinegar, sugar, salt, pepper, and 2 Tbsp water. Puree until smooth.
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Cook pasta according to directions. Drain, mix with pesto, cheese and nuts and heat.