| 1 box | PLUS® Rotini |
| 2 each | red bell pepper |
| 1 1/2 cups, packed | basil, fresh |
| 2 cloves, crushed | garlic |
| 3 tablespoons, grated | Parmesan cheese |
| 3 tablespoons | Romano cheese |
| 1/3 cup | pine nuts |
| 1/2 cup | Extra Virgin Olive Oil |
BRING a large pot of water to a boil.
BLACKEN the skins of the red peppers (about 4 minutes) using the flame of a grill or a stove top. Place in a sealed plastic bag and allow peppers to rest for 10 minutes. Clean the shkins off, and remove blackened seeds and stem.
COOK pasta according to directions. In the bowl of a food processor add the basil, garlic, toasted pine nuts, and red peppers. Blend together while drizzling in the oil. Blend together while drizzling in the oil. When half of the oil has been added, add 3 tablespoons each Parmigiano and Romano cheeses. Continue to blend until the rest of the oil is incorporated, season with salt and pepper.
TRANSFER the pesto to a large mixing bowl and add remaining Parmigiano cheese.
DRAIN the pasta and toss with the pesto.