Roasted Red Pepper and Walnut Pesto over Whole Wheat Pasta

Yield:  6 Servings

• 2 (16-ounce) jars of roasted red peppers (without salt), drained
• 1/2 cup of your favorite salsa
• 3/4 cup walnuts, toasted
• 1/2 teaspoon red pepper flakes
• 1 teaspoon cumin
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 2 tablespoons olive oil
• 12 ounces whole wheat pasta

Toast walnuts in a 375 degree Fahrenheit oven for about 5 minutes.

Pulse until fairly smooth.  Slowly drizzle in olive oil until well blended.  Cook whole wheat pasta (2 ounces dried per serving) in boiling water for approximately 10-12 minutes.  Drain reserving 2 tablespoons of the cooking water.  Stir pasta and water into warmed sauce and serve.

Note:  Always save a little of the cooking water to mix with the pasta as the starch in the water will allow the sauce to stick better to the pasta.