Rotini With Roasted Red Pepper and Basil Pesto

• 2 red bell peppers
• 16 ounces rotini pasta
• 1 12 cups fresh basil, packed
• 2 garlic cloves, crushed
• 5 tablespoons parmigiano, grated
• 3 tablespoons romano cheese, grated
• 13 cup pine nuts, toasted
• 12 cup extra virgin olive oil
• to taste salt
• to taste fresh ground black pepper

1. BLACKEN the skins of the red peppers using the flame of a grill or a stove top (about 4 minutes).
2. Place in a sealed plastic bag and allow peppers to rest for 10 minutes.
3. Remove blackened skins, seeds and stem.
4. COOK pasta according to directions.
5. ADD the basil, garlic, toasted pine nuts, and red peppers to a food processor.
6. Blend together while drizzling in the oil.
7. When half of the oil has been added, add 3 tablespoons each Parmigiano and Romano cheeses.
8. Continue to blend until the rest of the oil is incorporated, season with salt and pepper.
9. TRANSFER the pesto to a large mixing bowl and add remaining Parmigiano cheese.
10. DRAIN the pasta and toss with the pesto.

red bell peppers, rotini pasta, fresh basil, garlic, parmigiano, romano cheese, pine nuts, extra virgin olive oil, salt, ground black pepper

Taken from www.food.com/recipe/rotini-with-roasted-red-pepper-and-basil-pesto-250101 (may not work)