I love pesto. To me, there aren’t many better flavour combinations than garlic and basil…add some pine nuts and Parmesan cheese, and it’s even better….not to mention sooo easy to make.

This pasta sauce is a nice variation from the regular pesto we all know and love. I took some liberties with the original recipe. After roasting orange, yellow and red peppers and removing the skins, I added more red peppers to the sauce than what was asked for, as well as adding roasted mushrooms, pine nuts and Parmesan. It has the same flavour as pesto, with the mushrooms and peppers adding an extra oomph to it.

Roasted Pepper & Mushroom Pesto
adapted from Eat Shrink and Be Merry
Makes 8 servings

3 large red bell peppers
2 large yellow bell pepper
2 large orange bell pepper
1 pound mushrooms
3 cups packed fresh basil leaves
3 tablespoons pine nuts
5 tablespoons olive oil (I added more – add until it reaches your desired texture)
5 garlic cloves
1/2 cup Parmesan cheese, divided
1 teaspoon salt
500 grams pasta (I used fettucini)
Freshly ground black pepper

1. Preheat broiler. Halve red, yellow and orange peppers. Remove stems and seeds. Place peppers cut-side down on non-stick baking sheet or glass baking dish. Broil until blistered and charred. Transfer to a large bowl, cover with plastic wrap, and let stand for 15 minutes. Peel off skins. Set four of the red pepper halves aside. Cut remaining peppers into thin strips. Set aside.

2. Roast the mushrooms.

2. In food processor, puree reserved red peppers halves, basil, olive oil, garlic, 1/4 cup Parmesan, pine nuts, mushrooms and salt (I added the salt and olive oil slowly, to taste) until smooth.

3. Cook pasta according to package direction until tender but firm. Drain and return to pot. Add pepper strips and pesto. Toss to combine. Serve sprinkled with the reserved Parmesan and freshly ground pepper.

For dessert, chocolate-pecan pie with a scoop of ice cream. A nice summer meal.

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