Three Pepper Pesto Pasta

A tasty fancier version of pesto pasta.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• For three pepper sauce

• 1  large  sweet red pepper, coarsely chopped
• 1  large  yellow pepper, coarsely chopped
• 1  large green pepper, coarsely chopped
• 1⁄3 cup  chopped onion
• 2  garlic cloves, minced (or 2 tsp. prepack minced garlic)
• 1  cup  drained and chopped canned italian-style plum tomato

• For Pesto Sauce

• 12  ounces angel hair pasta
• 5  tablespoons pine nuts
• 1⁄2 cup fresh basil, leaves only
• 2  tablespoons olive oil
• 1⁄3 cup chicken broth, defatted
• 1⁄2 cup  grated parmesan cheese

Directions

1. Cook pasta according to package directions, drain and set aside; keep warm.
2. Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
3. Transfer pine nuts to a food processor.
4. Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
5. Cook over medium heat for about 6 minutes, stirring occasionally.
6. Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
7. Gradually add Parmesan cheese, a paste will form.
8. Toss paste with pasta, divide amongst 4-6 plates.
9. Top with pepper mixture.
10. ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).