Red Pepper Pesto Over Angel Hair Pasta

• 1 jar (16 Oz. Size) Roasted Red Peppers (about 2 Cups), Drained
• 3/4 cups Fresh Basil Leaves, Torn Or Rough Chopped
• 3 cloves Garlic, Rough Chopped
• 1 Tablespoon Balsamic Vinegar
• 2 teaspoons Rice Vinegar
• 1 teaspoon Salt
• 1 cup Grated Fresh Parmesan Cheese, Plus More For Topping
• 1/2 cups Extra Virgin Olive Oil
• 1/2 pounds Dry Angel Hair Pasta

1. Put the pasta water on to boil (amount per pasta package directions) while preparing pesto.
2. In a blender, put the roasted red peppers (drained), basil leaves, and garlic cloves.
3. Pulse a few times to get ingredients chopped together.
4. It does not have to be smooth at this point.
5. Add the balsamic vinegar, rice vinegar, and salt.
6. Pulse a few more times.
7. Add the grated Parmesan cheese.
8. Blend on medium speed.
9. With the blender running, slowly add the olive oil.
10. Continue blending until mixture is well blended.
11. Prepare pasta according to package directions.
12. Be sure to take pasta only to al dente stage.
13. It will absorb more moisture from the pesto.
14. Drain pasta, leaving about 1/4 cup of cooking water in the bottom of the pot.
15. Return pasta to pot.
16. Add pesto to the pasta and toss well to coat.
17. Serve immediately and pass more grated Parmesan for sprinkling on top of pasta, if desired.

red peppers, fresh basil, garlic, balsamic vinegar, rice vinegar, salt, parmesan cheese, olive oil, angel

Taken from tastykitchen.com/recipes/main-courses/red-pepper-pesto-over-angel-hair-pasta/ (may not work)