Three Pepper Pesto Pasta

• For three pepper sauce
• 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
• For Pesto Sauce
• 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

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.)).

pepper sauce, sweet red pepper, yellow pepper, green pepper, onion, garlic, tomato, sauce, pasta, nuts, fresh basil, olive oil, chicken broth, parmesan cheese

Taken from www.food.com/recipe/three-pepper-pesto-pasta-119532 (may not work)