Roasted Red Pepper Pesto Pasta by Sahpaige

Ingredients

• 3 large red bell peppers
• 1/2 cup pine nuts
• 6 garlic cloves, lightly smashed and peeled
• 1 lemon, juiced
• 1 cup freshly grated parmesan
• 1/2 cup olive oil, plus more for cooking
• 1 lb (450g) mafaldine pasta
• 1 tsp salt, plus more for pasta water
• 1/2 tsp black pepper, freshly cracked
• 1/2 cup pasta water, reserved

Instructions

1. Roast the red bell peppers over an open flame until well charred on all sides, about 10-15 minutes, turning frequently. Alternatively, broil them in the oven until charred. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes.
2. While peppers steam, heat a dry pan over medium heat. Add the pine nuts and toast, shaking often, until golden brown on all sides, about 3-5 minutes. Remove from the pan and set aside.
3. Once cooled enough to handle, peel the skins off the steamed red peppers, then remove the stems and seeds.
4. Add the roasted peppers, toasted pine nuts, garlic, lemon juice, Parmesan, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp freshly cracked pepper to a food processor. Blend until smooth, then taste and adjust salt or lemon juice as needed. Note that the pesto will have a looser texture due to the peppers' water content.
5. Bring a large pot of heavily salted water to a rolling boil. Add the mafaldine pasta and cook for two minutes less than the package instructions, ensuring it remains al dente over medium heat until softened, about 5 min.
6. While the pasta cooks, add a drizzle of olive oil and the red pepper pesto to a separate large pan over medium heat. Stir often and gently cook the sauce down for 5-7 minutes, allowing excess moisture to evaporate and the sauce to thicken.
7. Using tongs, transfer the partially cooked pasta directly into the sauce. Toss well to coat, adding a splash of reserved pasta water (about 1/4 to 1/2 cup) if needed to loosen the sauce and help it cling to the pasta. Taste and adjust salt if necessary.
8. Plate the pasta and finish with an extra sprinkle of freshly grated Parmesan before serving.