Red pesto pasta

Method

• 1
  Preheat grill on high heat. Place capsicum, skin-side up, on a grill tray. Spray with oil. Grill for 5 to 8 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes.
• 2
  Peel and discard skin from capsicum. Place capsicum, tomatoes, almonds, garlic, cheese and 1/4 cup cold water in a food processor. Process until smooth. Add extra water if mixture is too thick.
• 3
  Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender (approx 11 min).
• 4
  Drain pasta and return to pan. Add pesto and parsley. Toss over low heat until well combined. Season with salt and pepper. Serve.