In food processor, finely chop basil and garlic. Add cheese, oil and salt; process until blended.
Cook pasta following package directions.
Meanwhile, in large skillet, heat oil over medium-high heat. Add pine nuts; cook, stirring, until browned, about 1 minute. Remove with slotted spoon to plate. Add onion to skillet; sauté 2 minutes. Add sugar snap peas, pepper strips and salt; sauté just until tender, 8 to 10 minutes. Stir in Pesto and heavy cream; cook, stirring, until heated through, about 1 minute.
Drain pasta; toss with vegetables. Sprinkle top with pine nuts. Serve immediately. Makes 6 servings.