Sun Dried Pepper Pesto Pappardelle

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
¼ tsp	salt
16 oz	Pastene Italian Pappardelle

For: 4 People Prep: 5 min. Cook: 10 min.

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.

Sun-Dried Peppers