What you will need:
- 2 red bell peppers
- 1 head of garlic
- 1/2 cup pignoli (pine) nuts
- Extra Virgin Oilive Oil
- Kosher Salt
- Crushed Black Pepper
- Fresh Parsley
- Box of Pasta
- Ricotta Cheese
Roasting the garlic and peppers:
- Place each in tinfoil, season with olive oil, S&P
- Wrap up in tent and roast on 425 for 15 minutes
Once roasted, let cool for about 5 minutes. Cook the pasta according to instructions on the box.
Making the pesto:
Squeeze the garlic into a food processor. Remove pulp and seeds of the peppers and add to food processor.
Add the pine nuts, 1 tsp salt and 1/2 tsp pepper.
Add the olive oil juices from the tinfoil , and then add about 2tbs of olive oil as the food processor is mixing.
Once everything is mixed and processed, open the lid and mix it with the pasta.
Top with fresh parsley and/or basil and shredded parmesan cheese and serve, You can easily add shrimp, grilled chicken, and veggies.