Grilled Red Pepper Pesto Pasta

Heat the olive oil (0.5 tbsp) in a large pan over high heat. Once hot, add the bell pepper (2 red) and bell pepper (1 orange) in a single layer. Sprinkle with salt (0.25 tsp) and black pepper (0.125 tsp). Cook until blistered, then flip to cook on the other side. Start 10m timer

Push the blistered bell peppers to the side of the pan. Add another olive oil (0.5 tbsp) and cook the garlic (4 clove) until lightly golden, for about 2-3 minutes. Transfer everything to a food processor or blender. Start 3m timer

Return the same pan to the heat, add the zucchini (1) and sprinkle with the remaining salt and pepper. Cook, without disturbing too much, until golden. Meanwhile, cook the spaghetti (14.109 oz) in a large pot of salted boiling water until al dente. Start 8m timer

Returning to the food processor, add the sun dried tomatoes (0.25 cup) and walnuts (0.25 cup). Blend until smooth, leaving some small chunks if desired.

In the last two minutes of the pasta cooking, add the frozen green peas (1.5 cups) to the boiling water. Once the pasta is al dente, drain it along with the peas. Return the drained pasta and peas to the pot. Start 2m timer

Add the cooked zucchini and the blended red bell pepper mixture to the pot with the pasta and peas. Toss everything to coat evenly.

Once heated through, serve while hot. Garnish with [to_garnish fresh parsley], [to_garnish walnuts], or [to_garnish fresh basil] leaves if desired, and enjoy!