Spaghetti with roasted paprika, walnut and feta pesto!

is the season of red horn peppers, should be used

Preparation steps

Bake the peppers in a pan or on the grill to darken their crust, then put them in a bowl and cover with a cloth or cling film and leave to cool a bit. When they have cooled, peel them.
Cut the onion into slices and put it in a hot pan in which to put a little oil or fat and fry for 5 minutes, then add the diced garlic (no need finely going in a blender anyway) and fry for half a minute to relax the enchanting smell, add sugar, mashed tomatoes and peppers and mix everything lightly and cook for a few minutes. Cool slightly. Toast the walnuts in a dry pan. Put to cook pasta according to instructions.
Put the peppers in a blender, add the basil, half the walnuts and parmesan, salt and pepper and a bit of chili who likes hot and blend for about 2 minutes (I blended it briefly because I like it to look so rustic, you can make it creamy).
When the pasta is cooked it is good to drain and leave a little water from cooking. Add pesto one 5-6 tablespoons of paprika mix well, add cooking water as needed to mix everything.
Serve the pasta in a plate, sprinkle with the rest of the walnuts, shred the feta cheese and a little basil and then eat, good taste.
You get a lot of pesto, you can store the rest in the fridge or spread it on bread.

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