Roasted Pepper Pasta

Roasted Pepper Sauce with Pasta

80 g Pine nuts
2 large peppers (any colour - but brighter is better)
6 Sundried tomatoes
1 tablespoon of balsamic vinegar (or red or white wine vinegar)
4 tablespoons of extra virgin olive oil
1 clove of garlic
Pinch of black pepper

Cut the peppers in half and remove the seeds and ribs. Roast in a moderately hot oven for about 20 to 30-minutes with a drizzle of olive oil, until the skin on the pepper starts to blacken and char. Place the peppers in a food bag for a minute or two and the steaming will help you to remove the charred skin. 

In a small, dry, frying pan, toast the pine nuts for a minute or two until they toast a little. 

Bash the clove of garlic with the flat part of a large kitchen blade, and peel off the skin. 

Place all the ingredients into a blender and pulse until smooth. Serve over freshly cooked pasta with a little hard cheese grated on top such as Parmesan.