Directions
- 1Add the roasted red pepper, sun-dried tomatoes, almonds, basil leaves, garlic cloves, parmesan cheese, and black pepper to a food processor and blend until smooth.
- 2Heat olive oil in a frying pan and sauté the shallots until translucent.
- 3Add the red pesto sauce to the pan and stir well.
- 4Pour in the heavy cream and mix.
- 5Add the cooked penne pasta to the pan and toss to coat with the sauce.
- 6Sprinkle extra parmesan cheese on top and serve.
Ingredients
- 1 roasted red bell pepper
- 6 sun-dried tomatoes
- 10 blanched almonds
- 6 basil leaves
- 3 garlic cloves
- 2 tablespoons grated parmesan cheese
- 1 pinch black pepper
- 2 tablespoons olive oil
- 2 shallots
- 100 ml heavy cream
- 200 g penne pasta
Equipment
food processorfrying pan
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