Pasta with Red Pepper Pesto
- For the pasta
- 500 grams Spaghetti
For the pesto, cut the red peppers into quarters, remove the seeds and place with skin side up on a baking sheet lined with parchment paper. Roast in a preheated oven at 270°C (approximately 500ºF) on the top rack until the skins blister. Remove from the oven and remove the skins.
For the pasta, cook the spaghetti in boiling salted water according to package directions until al dente. Rinse the chile pepper, cut lengthwise, remove the seeds, remove the white inner ribs and finely chop. Peel the garlic and chop coarsely. Combine pepper quarters with garlic, pine nuts, chile pepper and oil. Purée until smooth.
Finely grate the Parmesan. Stir Parmesan and chili pepper paste into the pepper puree and season with freshly ground pepper and salt. Rinse the basil and shake dry. Chop roughly half. Drain the pasta and arrange with red pepper pesto on plates. Serve sprinkled with basil.