5-Minute Roasted Red Pepper Pesto and Pasta

Dry pasta (enough for 2 people)
3/4 cup roasted red peppers, drained
1/3 cup walnuts
1/2 cup fresh basil, tightly packed
1/4 cup fresh parsley, tightly packed
1 garlic clove
1/4 cup olive oil

• In a large pot of salted water, boil the pasta.
• Meanwhile, in a food processor or blender, blend together the red peppers, walnuts, basil, parsley, and garlic. Slowly add the olive oil, while processing, until well mixed. Set aside.
• Drain and return the noodles to the pot. Add the pesto and toss together well. Serve immediately.

Makes 2 large or 4 small servings