Roasted pepper and black olive pesto pasta

Ingredients:

• 2 red Romano peppers
• 300g pasta
• salt

• 70g black olives (pits removed)
• 100g feta
• 30g olive oil

Methods:

• Preheat the oven to 200C.
• Cut red peppers in half (or into 3 or 4 flat sides if using bell peppers). Place them near the top of the oven, turn on the broiler and bake until the skins turn black.
• Once the red pepper skin looks black, remove the peppers from the oven, place them in a bowl and cover with a plate/lid to steam their skins off.
• Start boiling the pasta in a pot of salty water.
• Remove most of the skins from the red peppers. It should be super easy, apart from the fact that they are a bit too warm to touch.
• Return the skinned peppers into the bowl and add olives, feta and olive oil. Handblender everything into a pesto.
• Once the pasta is ready, place a mug in the sink before draining the pasta (to reserve some pasta water, in case it will be needed to reach a pesto-like consistency) and mix it with the pesto.