Roasted Red Pepper and Walnut Pesto Pasta

Yield: 19 oz.
8 oz. walnut halves and pieces
2 Tbsps. gaHlc, chopped
2 oz. parsley washed
6 oz. olive oil
4 oz. Parmesan cheese, grated

Yield: 1, 5 oz. serving
1 oz. walnut parsley pesto(see recipe instructions below)
1 oz. roasted red pepper
2 Tbsps. heavy whipping cream 1 oz.
1 oz. Alfredo sauce
1 oz. vegetable stock
¼ oz. yellow pepper for garnish
3 oz. precooked pastaDIRECTIONS:

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