Farfalle With Roasted Red Pepper Pesto - cooking recipe

Ingredients

1 pkg (16 oz) farfalle pasta
1 jar (20 oz) roasted red pepper in oil
1/2 cup pine nuts, toasted
1/2 cup slivered almonds, toasted
1/4 cup grated Parmesan cheese
1 clove garlic, peeled
None None Basil leaves, shaved Parmesan and lemon wedges, to serve

Preparation

Cook the farfalle in a large saucepan of boiling, salted water according to the package directions. Drain and return to the pan.
Meanwhile, for the pesto, drain the peppers, reserving 3/4 cup of the oil. Chop the peppers coarsely.
Place the peppers, oil, half the pine nuts, almonds, Parmesan cheese and garlic in a food processor or blender. Process until smooth. Season to taste. Stir in the remaining pine nuts.
Add the pesto to the pasta in the saucepan; toss on low heat for 1-2 mins, until heated through. Serve topped with basil and Parmesan cheese. Accompany with lemon wedges.