Roasted Pepper Penne

200g Pasta

2 rote Paprika

1 Limette

1 teeloeffel Chili Flakes

2 Knoblauchzehen

30g Parmesan

30g Haselnuesse

Boil a kettle (used in step 5)

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Deseed the red peppers and cut into squares Crush the garlic with the side of a knife, peel it and chop roughly

 Place the red peppers on an oven-proof tray Sprinkle with the garlic, 2-3 tbsp of olive oil and salt to your taste

 Mix well to ensure that the peppers are well coated Place in the oven for 15 min or until the peppers are soft

Meanwhile, grate the parmesan 5 Cook the pasta in a pot of boiling water and salt (optional) for 8 min or until the pasta is cooked to your taste, stirring occasionally, then drain

Put a pan on medium-high heat and dry roast (no oil needed) the hazelnuts for approx. 5 min or until well browned

 Keep stirring and adjust the heat if necessary to prevent burning

Put the red peppers, garlic, hazelnuts, 1/2 of the red chilli flakes, the juice of 1/2 the (whole) lime and 2 tbsp (4 tbsp) of olive oil in a blender or pestle and mortar

Blend to a rough paste, add the grated parmesan and season to your taste

Add more chilli flakes if desired, tasting after each addition

Combine the pesto and the pasta in the pan

 Season with lime juice to your taste and serve