Creamy Roasted Red Pepper Sauce with Farfalle and Pine nuts

Forget you people who give up carbohydrates- Im sorry but I can't resist them or my love for pasta. Sure I love the old favorites, but from time to time, I like to try something new. Last winter, Karl and I went to Maggiano's for an impromptu dinner date and were fortunate enough to have a new dinner special that night- Pasta in a Red Pepper Cream Sauce. After that night, not only was I hooked, but determined. After several trials, this is what turned out....and boy, was it worth it. 

1, 16oz. box Farfalle pasta 

1, 12oz. jar roasted red bell peppers, drained and chopped 

1/4 c. finely chopped onion 

3 cloves garlic, minced 

3 tbs. unsalted butter

1 tbs. unsalted butter, melted 

3-4 tbs. fresh chopped basil leaves + more for later 

1/2 c. fresh grated parmesan cheese + more for later 

3/4 c. half and half 

Salt and Fresh ground black pepper to taste 

optional: 1/2 c. toasted pine nuts 

fresh shredded Parmesan or Asiago cheese

• In a medium skillet over medium high heat, heat 3 tbs. butter. 
• Once hot, add peppers and onion. Saute until onion begins to soften. 
• Add garlic and saute until fragrant and golden (1-2 minutes.) 
• Pour contents into a food processor and puree until smooth. 
• Gradually add 1 tbs. melted butter and half and half and pulse until it comes together. 
• Add parmesan cheese and fresh basil and pulse to combine. 
• Pour sauce into a small pot and keep warm over low heat. 
• Season with salt and pepper to taste. 
• Meanwhile, cook pasta according to package directions in salted water until al dente. 
• Drain and toss with red pepper sauce and a handful or so of fresh grated parmesan cheese. 
• Sprinkle with additional chopped fresh basil leaves and fresh shredded cheese if desired. 
• If serving with pine nuts, heat pine nuts in a skillet over low heat turning regularly until golden (about 5 minutes.) 
• Toss nuts with pasta and sauce at the end.