Recipe: Penne with Red-Pepper Walnut Pesto (food processor)

PENNE WITH RED-PEPPER WALNUT PESTO

"This recipe, actually inspired at a neighborhood restaurant by a waiter's comment that any veggie and nut mix could constitute a pesto, is a perfect one for a casual get-together." - Carrie Hornbeck, New York, NY

2 to 3 cloves garlic, peeled
1/2 cup sun dried tomatoes (dried, not oil-packed)
1/2 cup roasted, peeled red bell pepper (available prepared, in jars)
3/4 cup finely chopped California walnuts, toasted
1 large bunch basil, stems removed
1/2 cup grated Pecorino Romano or
Parmigiano-Reggiano cheese
1/2 cup extra-virgin olive oil
Salt and pepper (to taste)
1 pound dried penne pasta
Additional basil leaves (for garnish)
Additional grated cheese (for serving)

TO MAKE THE PESTO:
Place the garlic cloves in medium saucepan, cover with about 2 inches of water and bring to a boil. Reduce the heat and simmer for 5 minutes, until the garlic has softened but is not mushy. Remove the garlic using a slotted spoon and drain on paper towels.

Add the sun dried tomatoes to the garlic water, return to a boil, then cover and simmer over low heat for 8-10 minutes. Remove the tomatoes with a slotted spoon and set aside on paper towels to drain.

Place the garlic and tomatoes in a food processor fitted with a metal blade. Add the red pepper, walnuts, basil leaves and cheese, and process until very finely chopped. Add the oil in 2 or 3 additions, stopping after each to scrape down the sides of the bowl. Continue to process until the pesto becomes a thick, smooth paste. Season with salt and pepper to taste. Scrape the pesto into a large bowl and set aside.

TO PREPARE THE PASTA:
Cook the penne in a large pot of boiling, salted water for 10 - 12 minutes, or according to package directions, until just tender. Drain well, reserving about 1 cup of the cooking water.

Add the penne to the pesto and toss to coat. Add the reserved pasta cooking water, a few tablespoons at a time (you will probably not need the entire cup) and continue tossing until the penne is coated in an even, creamy layer of pesto.

TO SERVE:
Garnish with basil leaves, and pass additional grated cheese at the table.

TO FREEZE AHEAD:
Pesto recipe can also be doubled; freeze other half and use within a month. When storing, top pesto with some additional extra virgin olive oil to keep it from drying out.

Makes 4-6 servings
Adapted from source: California Walnut Board