Roasted Red Pepper and Basil Pesto Penne

3 cloves garlic
1/3 c. pine nuts
1/3 c. grated parmesan cheese
1 c. roasted red bell pepper (fresh or jarred)
1 c. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. extra virgin olive oil
1 lb. penne pasta
¼ c. heavy cream, optional

Place garlic and pine nuts in food processor. Pulse until finely chopped. Add parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well-combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.

Cook pasta according to package directions. Drain and return to pot. Add pesto to pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.