Angel Hair Pasta with Red Pepper Pesto Sauce #Recipe

medium red bell peppers or bottled roasted red peppers
1 tablespoon pine nuts
1 small garlic clove, smashed
1/4 cup basil leaves, plus 2 tablespoons chopped basil
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound angel hair pasta
1/2 cup grated pecorino cheese

Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
Transfer the peppers and pine nuts to a blender or food processor. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and cheese and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.

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