pinchcrushed red pepper flakesadd more if you want more heat
1/4cupolive oil
Instructions
Bring a pot of water to boil over medium heat. Once boiling add a few teaspoons of salt to the pot. Stir in the pasta and cook until al dente.
As the pasta cooks make the red pesto. Add the roasted red peppers, basil, sun-dried tomatoes, parmesan, pine nuts, salt, garlic, crushed red pepper flakes, and olive oil to a blender (or food processor) and blend until smooth.
Strain the pasta, be sure to reserve 1 cup of pasta water.
Place the pasta in a large bowl, stir in the red pesto. Add a splash of reserved pasta water to loosen it up, as needed. Garnish with fresh basil and parmesan. Enjoy!
Notes
Can add cooked chicken or shrimp to the dish for some protein!
Store leftovers in the fridge in an airtight container for 6 days.
I don't recommend freezing pasta. However, you can freeze the red pesto! Freeze in an ice cube tray then transfer the frozen pesto cubes into an airtight container or bag. Remove cubes as needed and let thaw!