Spaghetti with Roasted Red Pepper & Sundried Tomato Pesto

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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