Instructions: Cook capsicum in oven until skin is black. Remove from oven and put into a plastic bag so they can sweat. After about 1/2 hour remove and peel off skin.

Fry pinenuts until golden in a little of the oil. Drain on paper.

Add pine nuts, capsicum, garlic and parmesan to blender. Blend and slowly add olive oil until it forms a good paste.

Serve with Bow-tie pasta. You can also stir spinach through pasta, add pesto and heat through.

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