Pesto and I are good friends… it’s an easy thing to make for a crowd or for a quick week night meal.  Most people think greens when they think pesto but my favorite has always been a sun-dried tomato pesto.

This one is new and improved with roasted red bell peppers.  You can roast your own but jarred definitely got the job done.  I didn’t blend this into a perfect puree I liked the texture of the almonds on the pasta.  You can serve this hot or at room temperature… leftovers keep well in the fridge for several days.

You’ll need:

• 1 jar (16 ounces) roasted red bell peppers, drained
• 0.5cup sun-dried tomatoes packed in oil, drained and chopped
• 0.25 cup toasted almonds, chopped
• 1 tablespoons sherry vinegar (or white wine vinegar)
• 1 large garlic clove, minced
• 0.5 cup extra-virgin olive oil
• 0.5 cup grated parmesan, plus more for garnish
• Optional: basil for garnish
• 0.75 lbs pasta, I used little trumpet pasta
• Salt/pep

To Make:

1. Cook pasta in boiling salted water to al dente.  Drain, reserving a little pasta water.
2. While pasta cooks, blend the peppers, tomatoes, almonds and olive oil in a food processor or blender.  Stir in parmesan.  Season to taste with salt/pep.
3. Toss pasta with pesto, a little at a time until dressed as you would like.  Thin out with pasta water if it needs loosening up.  Garnish with parmesan and basil.

 Inspired by WilliamsSonoma