Pasta with Red Pepper Pesto

This pesto is tasty and very easy to prepare, and it can be eaten with any sort of pasta -- although angel hair really does work the best. It was taken from this website.

Ingredients

• 3 medium red bell peppers or bottled roasted red pepper
• 1 tablespoon pine nuts
• 1 small garlic clove, smashed
• 1/4 cup basil leaves, plus 2 tablespoons chopped basil
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1/2 pound angel hair pasta
  
• 1/2 cup grated Pecorino cheese

Instructions

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. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
3. Transfer the peppers and pine nuts to a blender or food processor. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and cheese and puree to a chunky pesto. Season with salt and pepper.
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.

Eat. Serves 3.