Instructions: To roast bell peppers, broil peppers 4 inches from heat source, turning, until skins are charred. Place peppers in bowl and cover with plastic wrap. Let cool 15 minutes. Remove skins and seeds and chop. Set aside.

Bring large pot of salted water to boil and cook penne according to package directions until al dente, about 12 minutes.

Chop garlic in blender or food processor. Add peppers, 1/4 cup cheese, walnuts, parsley, 2 1/2 tablespoons oil, vinegar, 1/2 teaspoon salt and pepper to taste and pulse to puree, about 20 seconds. Sauce should be well blended but have texture; it should be similar to pesto. If sauce is too thick, add a little olive oil. Taste and adjust seasonings.

Toss with well-drained pasta and sprinkle with a little extra cheese.

This recipe yields 4 servings.

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