Spinach Pesto Penne

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12 ounces penne

1 box (10 ounces) frozen artichoke hearts, thawed

1 1/2 cups packed fresh spinach leaves, stems removed

1 cup packed fresh basil leaves

2 tablespoons olive oil

2 tablespoons water

2 cloves garlic, coarsely chopped

1/2 teaspoon salt

1 jar (7 ounces) roasted red peppers, drained and chopped

1/3 cup (1 1/2 ounces) crumbled gorgonzola cheese

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