Cooking From The Glossies: Angel Hair Pasta With Red Pepper Pesto And Basil Recipe

1. 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. 2

   In a small skillet, toast the pine nuts over moderate heat until golden, about four minutes. Let cool.

3. 3

   Transfer the peppers and the 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. 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 pecorino and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.