Whole wheat spaghetti with pepper pesto

Ingredients for 2 servings:

• 2 bell peppers, red
• 1 handful of basil
• 2 tsp pine nuts
• 2 tbsp Parmesan, freshly grated
• 1 clove(s) garlic, finely chopped
• 2 tbsp olive oil
• 1 dashes balsamic vinegar, lighter
• salt and pepper
• 200 g whole wheat spaghetti

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wash the peppers, halve them, remove the stems and seeds, quarter them, and place them on a baking sheet. Roast in a preheated oven at approximately 200°C (top/bottom heat) for approximately 10-20 minutes. Meanwhile, gently toast the pine nuts in a dry pan (if they get too black, the pesto will end up tasting quite burnt). Boil salted water for the pasta. Place the basil, Parmesan cheese, pine nuts, and garlic in a tall bowl. When the peppers are done, peel off the skins (I always leave them on) and let them cool slightly. While the spaghetti is cooking in the boiling salted water, puree the peppers with the remaining solid ingredients using an immersion blender or a stand mixer, slowly adding the olive oil. Add a splash of balsamic vinegar, salt, and pepper to taste. Drain the pasta when it’s tender enough and return it to the pot. Mix the pesto well with the pasta and serve on plates.