Roasted Pepper Walnut Pesto with Mint

Steps

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
2. Place the bell pepper halves skin side up on the sheet with the garlic cloves tucked beneath them, and brush with one quarter of the olive oil.
3. Roast 20 to 25 minutes, until the bell pepper skins are blistered and charred in spots.
4. During the last 6 to 8 minutes of roasting, spread the walnuts on a small corner of the sheet to toast until fragrant; watch so they don't scorch.
5. Fold the foil over the bell peppers to steam for 10 minutes, then peel off and discard the skins. Let the walnuts cool.
6. In a food processor, pulse the walnuts and roasted garlic until coarsely ground.
7. Add the roasted bell peppers, parsley, mint, parmesan, lemon juice, smoked paprika, red pepper flakes, salt and black pepper, and pulse to a coarse paste.
8. With the machine running, drizzle in the remaining three quarters of the olive oil until the pesto is thick but spoonable.
9. Toss the pesto with hot drained pasta, loosening it with a splash of pasta cooking water if needed. Refrigerate leftovers covered for up to 4 days.