Red Pepper Pesto

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 medium red bell peppers
• 1 tablespoon pine nuts
• 2 garlic cloves, smashed
• 1/4 cup basil leaves
• 2 tablespoons basil, chopped
• 1/4 cup olive oil
• 1/2 cup parmesan cheese, grated

Recipe

• 1 roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. transfer the peppers to a bowl, cover with plastic wrap and let cool. peel, core and chop the peppers.
• 2 in a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. let cool.
• 3 transfer the peppers and pine nuts to a blender. add the garlic and whole basil leaves and blend until coarsely chopped. add the olive oil and puree to a chunky pesto. season with salt and pepper.
• 4 in a large saucepan of boiling salted water, add the pasta and cook until al dente. drain and cool slightly under running water. transfer the pasta to a bowl and toss with the pesto. season the pasta with salt and pepper. top with the chopped basil and parmesan and serve at room temperature.