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Pasta with Pesto Rosso
This rich, intensely flavored red pesto gets savoriness from pecorino and garlic, sweetness from roasted peppers and sun-dried tomatoes, and richness from nuts and olive oil. Though great tossed with pasta, also try stirring it into risotto or other cooked grains. You can make the pesto in advance and store it in an airtight container in the refrigerator for up to two days.
pound farfalle OR fusilli OR other short pasta shape
Kosher salt and ground black pepper
Pardon the interruption
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