Three Pepper Pesto Pasta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large sweet red pepper, coarsely chopped
• 1 large yellow pepper, coarsely chopped
• 1 large green pepper, coarsely chopped
• 1/3 cup chopped onion
• 2 garlic cloves, minced (or 2 tsp. prepack minced garlic)
• 1 cup drained and chopped canned italian-style plum tomato
• 12 ounces angel hair pasta
• 5 tablespoons pine nuts
• 1/2 cup fresh basil, leaves only
• 2 tablespoons olive oil
• 1/3 cup chicken broth, defatted
• 1/2 cup grated parmesan cheese

Recipe

• 1 cook pasta according to package directions, drain and set aside; keep warm.
• 2 preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
• 3 transfer pine nuts to a food processor.
• 4 spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. add the red, yellow and green peppers. stir in the onions and garlic.
• 5 cook over medium heat for about 6 minutes, stirring occasionally.
• 6 meanwhile, add basil and garlic to blender or food processor. blend until finely chopped. slowly pour oil, then chicken broth in thin streams with the blender/processor running.
• 7 gradually add parmesan cheese, a paste will form.
• 8 toss paste with pasta, divide amongst 4-6 plates.
• 9 top with pepper mixture.
• 10 ((if you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. add a little extra olive oil and cook until the peppers and onions are tender.)).