ROASTED RED PEPPER PESTO Serves 4. 1 large red pepper 1/3 c olive oil 3 tbs pine nuts (optional) 1/2 c grated parmesan reggiano or romano pecorino (1oz) 2 tbs butter 2+ cloves garlic salt 1 lb pasta (linguini, buccatini) Roast and peel pepper, either over a gas burner or under a broiler. (Over a gas burner hold pepper with long tongs, rotating until all sides are blackened. Let cool in a sealed paper bag or wrapped in foil, then peel. Under a broiler, cut pepper into 6 pieces, 4 sides and 2 ends. Place on ungreased foil 1-2" from high broiler. Watch constantly. Wrap pepper pieces in foil and let cool completely.) Toast pine nuts in non-stick pan over medium heat shaking often, until slightly golden. Food process the pepper, oil, garlic, and pine nuts. (This part can be frozen.) Combine with warm pasta, parmesean, butter and 1-2 tbs of reserved pasta water.