Make the red pesto

• Add the roasted red peppers, sun-dried tomatoes, almonds, Parmesan, basil and garlic to a blender.
• Pour in the olive oil and blend until smooth, scraping down the sides as needed.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Warm the pesto with cream

• Transfer the red pesto to a pan over low heat.
• Stir in the cream and warm gently until creamy and combined.

Toss and serve

• Add the drained pasta to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Season with salt and black pepper and serve with extra Parmesan and basil.