Red Pepper Pesto
|Red peppers||2 Large|
|Garlic||2 Clove (10 gm)|
|Pine nuts||5 Tablespoon, preferably toasted|
|Chili flakes||1⁄4 Teaspoon, crushed|
|Balsamic vinegar||1⁄2 Teaspoon|
|Extra virgin olive oil||5 Tablespoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan||1⁄4 Cup (4 tbs) (For Serving)|
Roast, peel and seed peppers .
Place peppers, garlic, pine nuts, chilli flakes, vinegar and oil in a food processor; pulse until smooth.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return drained pasta to the warm pasta pot and add red pepper pesto.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.