3 ounces Parmigiano-Reggiano cheese, cut into pieces
4 red bell peppers (or a combination of red and yellow), roasted and peeled
About 1/3 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 fresh garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon red-pepper flakes
12 ounces linguine (either dried or fresh)
1/4 cup coarsely chopped, roasted hazelnuts (or pine nuts)
Additional shredded Parmesan, for garnish (optional)
Place the cheese chunks in a food processor and pulse, so you don't overprocess cheese. Add the roasted peppers, basil, olive oil, garlic, salt, pepper and red-pepper flakes. Continue processing until mixture is ground to a coarse sauce consistency (chunks will remain). Adjust seasoning, adding additional salt and pepper if necessary, then scrape sauce into a bowl and set aside.
Bring a large pot of salted water to boil. Add the pasta and cook just until tender. Drain pasta from water (reserving about 1/8 cup hot pasta water, which you will add to sauce when tossing with pasta). Place cooked and drained pasta in a large bowl, add sauce and toss well to coat. If mixture seems a bit dry, add a couple of tablespoons hot pasta water. Add the hazelnuts and toss again before serving with additional cheese, if desired.
Makes 4 servings.