Rotini With Roasted Red Pepper And Basil Pesto

Total Time: 21 mins Preparation Time: 7 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 2 red bell peppers
• 16 ounces rotini pasta
• 1 1/2 cups fresh basil, packed
• 2 garlic cloves, crushed
• 5 tablespoons parmigiano, grated
• 3 tablespoons romano cheese, grated
• 1/3 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil
• to taste salt
• to taste fresh ground black pepper

Recipe

• 1 blacken the skins of the red peppers using the flame of a grill or a stove top (about 4 minutes).
• 2 place in a sealed plastic bag and allow peppers to rest for 10 minutes. remove blackened skins, seeds and stem.
• 3 cook pasta according to directions.
• 4 add the basil, garlic, toasted pine nuts, and red peppers to a food processor.
• 5 blend together while drizzling in the oil. when half of the oil has been added, add 3 tablespoons each parmigiano and romano cheeses.
• 6 continue to blend until the rest of the oil is incorporated, season with salt and pepper.
• 7 transfer the pesto to a large mixing bowl and add remaining parmigiano cheese.
• 8 drain the pasta and toss with the pesto.