I love the vibrant colors that spring brings and although spring has not yet sprung this red pepper pesto will definitely be a pop of color to the dreariness of winter.  I am always looking for new ways to make pesto because it is such a versatile sauce and can add bold flavors in very little time.

Ingredients

• Red Pepper Pesto
  • Roasted red peppers either fresh or jarred (about two peppers)
  • 3 cloves garlic
  • 1/4 cup toasted thinly sliced almonds
  • 1/4 cup olive oil
  • 1 tsp red chili flakes
  • kosher salt and pepper to taste
• 1 whole head of cauliflower, cut into florets
• 1/2 vadalia onion, thinly sliced
• 1 tsp fresh thyme
• Olive oil for roasting cauliflower
• 1 lb rigatoni
• Parmesan Cheese
• Parsley (dried or fresh)
• Kosher salt and pepper to taste

Recipe

Preheat oven to 400 degrees.  Spread the cauliflower on a baking sheet and top with sliced onion and thyme.  Drizzle olive oil over the cauliflower and toss the mixture until coated with oil and then sprinkle salt and pepper.  Bake the cauliflower for 15 minutes and then toss the cauliflower so it cooks evenly and then back for another 15 minutes. While the cauliflower is baking, make the pesto.

In a food processor add the almonds and garlic and blend until the mixture looks like sand.  Add the red peppers and red chili flakes to the mixture and blend, then begin to slowly drizzle the olive oil into the processor.  Once the mixture has come together, pour the pesto into a bowl and then season with salt and pepper.  I think it is easier to season the pesto after blended because then you can tell how much salt and pepper is needed.

Cook the rigatoni to the directions on the box.  When the cauliflower is cooked, put all of it into a large skillet and turn the heat to medium.  Add the cooked rigatoni and then add the pesto until the mixture is fully coated and cook for about two minutes.  When you are ready to serve, sprinkle the parsley and Parmesan cheese on top.

I hope you enjoy this dish as much as I did!