You don't need a $100 smoking gun from Williams Sonoma to make this recipe. We tried it tonight sans smoke and it was delish. I am mightily excited about leftovers for lunch tomorrow!
Find it here: Williams Sonoma Smoky (or not smoky) Sun-Dried Tomato and Red Pepper Pesto Pasta
I used Barilla multigrain elbows instead of fusilli or whatever spiral pasta is called. That multigrain stuff is awesome flavor and texture-wise and slightly better for you than regular old refined semolina pasta noodles.