1. Cook pasta according to package instructions. Drain, place in a large bowl, and toss with 1 teaspoon oil. Add roasted red peppers and 1/4 cup pine nuts to a food processor and pulse until roughly chopped, about 2 pulses. Add cheese, vinegar, 3/4 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and pulse to combine.

2. Add remaining oil 1/4 cup at a time, pulsing 1 or 2 times between each addition. Add 1/2 cup raisins with the last addition of oil and pulse until mixture resembles a chunky sauce, about 8 pulses.

3. Toss sauce with pasta and season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining 1/2 cup raisins, remaining 1 tablespoon pine nuts, and basil. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, May - June 2017