Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 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.

Step 2    

In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.

Step 3    

Transfer the peppers and 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.

Step 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.

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