Angel Hair Pasta with Red Pepper Pesto and Basil

Angel Hair Pasta with Red Pepper Pesto and Basil (Adapted from Food and Wine

3 medium red bell peppers
1 garlic clove
2 tablespoons pine nuts, toasted
1/3 cup fresh basil leaves
1/4 cup extra-virgin olive oil
salt and fresh ground pepper
8 ounces dry angel hair pasta
1/2 cup shaved Asiago cheese

Preheat broiler.

Place peppers on a baking sheet lined with foil - place underneath the broiler, turning occasionally, until charred all over. Transfer peppers to a heat-safe bowl, cover with plastic wrap and set aside to cool. Remove the peels and cores from the peppers and coarsely chop the flesh.

Place garlic clove in the food processor and pulse until chopped. Add peppers, pine nuts and basil - pulse until coarsely chopped. With the processor running, stream in the olive oil and puree to a chunky pesto. Season to taste with salt and fresh ground black pepper.

In a large pot of boiling salted water, stir in the pasta and cook according to package directions. Drain well. Place the pasta back into the pot and add the pesto - toss until well coated. Season again with salt and fresh ground black pepper to taste. Top with cheese and additional chopped basil, if desired.

Makes about 4 servings.

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