Farfalle With Roasted Red Pepper Pesto

• 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

1. Cook the farfalle in a large saucepan of boiling, salted water according to the package directions. Drain and return to the pan.
2. Meanwhile, for the pesto, drain the peppers, reserving 3/4 cup of the oil. Chop the peppers coarsely.
3. 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.
4. 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.

pasta, red pepper, pine nuts, slivered almonds, parmesan cheese, clove garlic, basil

Taken from recipes-plus.com/api/v2.0/recipes/34593 (may not work)