A delightful twist on the classic sun-dried tomato pesto, incorporating roasted red peppers for a smoky and sweet flavor.
Boil the penne in a large pot of salted water until al dente, then drain and reserve some cooking water.
Adding salt to the boiling water enhances the pasta's flavor.
In a food processor, combine roasted red peppers, sun-dried tomatoes, garlic, basil, Parmesan, pine nuts, and olive oil. Blend until smooth.
If the pesto is too thick, add a splash of the reserved pasta water to adjust the consistency.
Transfer the pesto to a large bowl and mix in the cooked penne, adding reserved pasta water as needed to coat evenly.
Toss the pasta gently to avoid breaking it.
Serve the pasta warm, garnished with additional Parmesan and fresh basil leaves.
Serve immediately for the best flavor and texture.
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