Red Pepper Pesto Pasta

1 jar roasted red peppers, drained

2 garlic cloves, peeled

2 tablespoons toasted pine nuts

1/4 cup packed basil leaves, plus more for garnish

1/4 cup packed mint leaves

1//4 cup freshly grated parmesan cheese

2 tablespoons extra virgin olive oil

1/4 teaspoon red pepper flakes

Juice from 1/2 lemon

Salt and freshly ground black pepper

1 pound pasta, cooked according 

to package directions

5 ounces goat cheese, broken into chunks

In a food processor, combine red peppers, garlic, pine nuts, basil and mint. Process until chopped. Add Parmesan and red pepper flakes and process until mixed in. 

With machine running, drizzle in olive oil. Stir in lemon juice and season with salt and pepper. Add pasta to a bowl and toss with pesto. Top with goat cheese and sliced basil and serve.