Spaghetti With Red Pepper Pesto - Rachael Ray

This is from her TV show. I am listing the hot peppers as optional. I left them out, as I can't handle much heat. Time does not include roasting of the peppers.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
• 1⁄3 cup  grated  pecorino cheese, plus some to pass at table
• 1⁄3 cup olive oil
• 1  lb spaghetti
•  additional torn basil, chopped mint and parsley for garnish (optional)

Directions

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.