Roasted Pepper Almond Pesto with Sun-Kissed Tomato

Steps

1. Preheat the oven to 450°F (230°C) and line a rimmed baking pan with foil.
2. Place the bell pepper halves cut side down on the pan with the cherry tomatoes and the unpeeled garlic cloves; toss the tomatoes and garlic with one third of the olive oil.
3. Roast 20 to 25 minutes, until the pepper skins blister and the tomatoes burst; add the almonds to a corner of the pan for the last 5 minutes to toast.
4. Let everything cool 10 minutes, then peel the pepper skins away and squeeze the garlic from its skins.
5. On a large cutting board, finely chop the almonds, then add the roasted pepper, garlic and basil and chop together until a coarse, chunky paste forms.
6. Scrape into a bowl and stir in the burst tomatoes with their juices, crushing them lightly with a fork.
7. Stir in the Parmesan, balsamic, smoked paprika, red pepper flakes, salt, black pepper and the remaining two thirds of the olive oil.
8. Toss with hot cooked pasta, loosening with a splash of pasta water if needed.