Angel Hair Pasta with Roasted Bell Peppers and Basil Pesto

This recipe is courtesy of the Eat, Shrink, and Be Merry Cookbook:

Serves 4:
2 large red bell peppers
1 large yellow bell pepper
1 large orange bell pepper (I used ALL red peppers)
1 1/2 cups packed fresh basil leaves
2 Tbsp olive oil
2 tsp minced garlic
1/2 tsp salt
8oz. uncooked angel hair pasta (capelli d'angelo) ... I used the whole-wheat fusilli pasta I had on hand.
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper

1. Preheat broiler.  Halve bell peppers.  Remove stems and seeds.  Place peppers cut-side down on non-stick baking sheet (or line with tin foil).  Broil until blistered and charred.  Transfer to a  large bowl, cover with plastic wrap, and let stand for 15mins.  Peel off skins.  Set 1 red pepper half aside.  Cut peppers into thin strips.  Set aside
2. In a food processor, puree reserved red pepper half, basil, olive oil, garlic and salt until smooth.  (I cheated and used the Farmer's Market Pesto I had).
3. Cook pasta according to package directions until tender but firm.  Drain and return to pot.  Add pepper strips and basil puree.  Toss to combine.  Serve sprinkled with Parmesan cheese and freshly ground black pepper.

This was such a yummy Saturday afternoon meal.