Spaghetti With Red Pepper Pesto - Rachael Ray

• 3 red bell peppers, roasted
• 3 fresno chili peppers, seeded (optional)
• 3 tablespoons pine nuts or 3 tablespoons sliced almonds, toasted
• 2 cups basil leaves
• 1 teaspoon dried oregano, or
• 1 tablespoon chopped fresh oregano
• 3 garlic cloves, finely chopped
• salt and pepper
• 13 cup grated pecorino cheese, plus some to pass at table
• 13 cup olive oil
• 1 lb spaghetti
• additional torn basil, chopped mint and parsley for garnish (optional)

1. Bring a large pot of water to a boil.
2. Place roasted red peppers, chili peppers in a food processor and add the nuts, basil, oregano, garlic, salt and pepper.
3. Add cheese, turn processor on and stream in the oil to form a thick sauce.
4. Salt pasta water and cook spaghetti to al dente.
5. Reserve about 1 cup of starchy cooking water, drain pasta and return to pot.
6. Toss pasta with pesto and half the starchy water.
7. Toss the pasta with the sauce for a minute or two to combine thoroughly, adding a little more starchy water if necessary.
8. Serve with more cheese and some torn basil leaves or finely chopped mint and parsley, if desired.

red bell peppers, chili peppers, pine nuts, basil, oregano, fresh oregano, garlic, salt, pecorino cheese, olive oil, basil

Taken from www.food.com/recipe/spaghetti-with-red-pepper-pesto-rachael-ray-478407 (may not work)