Recipe Method

• Preheat the oven to 220˚C.
• Remove the tops of the peppers and chilli, halve and deseed them, add to a baking tray with a garlic clove (skin on), a drizzle of oil and a pinch of salt. Roast in the oven for 25 minutes.
• Remove from the oven and then add the peppers, chilli and garlic to a bowl, cover for 10 minutes.
• After 10 minutes, remove and discard the skin from the peppers, chilli and garlic.
• Add the peppers, chilli and garlic to a blender with 2 tbsp breadcrumbs, 8 basil leaves, 20g your preferred cheese (I used a hard local Cheddar), salt, pepper, a good splash of oil and a touch of vinegar. Blend until you form a pesto like consistency. Season to taste.
• Finely chop some more basil.
• Add 160-200g Conchiglie to a pot of boiling salted water. Cook for 8 minutes.
• In a large frying pan/wok, add all the pesto plus 1-2 tsp crème fraiche. Mix and then add in the pasta. Cook over a medium heat for a minute or 2, mixing and tossing as you go so the pasta is nicely coated.
• Spoon the pasta into bowls, top with the chopped basil and more cheese if you like.
• Serve and enjoy!