CHEF JEFF — ONE BYTE AT A TIME: Red Pepper Pesto Pasta

This pesto-pasta dish takes a little different approach.

Red Pepper Pesto Pasta

1 cup drained, jarred, roasted red peppers (see shopping tip)

2 cloves garlic, cut in half

¼ cup fat-free, reduced-sodium chicken broth

3 tablespoons shredded Parmesan cheese, divided

1 tablespoon olive oil

3 tablespoons chopped walnuts, toasted (see cooking tip)

1 12-ounce box multigrain or whole-wheat pasta, such as fusilli, fettuccine or other favorite shape

½ cup fresh basil, cut into strips

Place peppers, garlic, chicken broth, 2½ tablespoons Parmesan cheese, olive oil and walnuts in work bowl of food processor. Process, stopping to scrape down the sides, until mixture is smooth; set aside.

Cook pasta according to package directions; drain. Toss pesto with hot pasta. Divide between 6 bowls and garnish with remaining Parmesan and basil chiffonade.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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