|½||7.05 oz jar Pastene Sun-Dried Peppers in Oil|
|½ cup||fresh basil leaves|
|½ cup||parmesan reggiano, grated|
|¼ cup||Pastene Extra Virgin Olive Oil|
|2 Tbsp||Pastene Pine Nuts|
|1 ½ tsp||Pastene Minced Garlic|
|16 oz||Pastene Italian Pappardelle|
- In a food processor, combine sun-dried peppers in oil, basil, parmesan, pine nuts, garlic, and salt.
- While food processor is running, slowly add olive oil until emulsified.
- When using with pasta, reserve ¾ cup of pasta water. Mix the pesto with pasta and add the reserved water to loosen the sauce. Serve topped with additional parmesan cheese.