Recipe created by Jenn's Food Journey
3-4 garlic cloves
1 red bell pepper
1 lemon, juiced
2-4 Tablespoons grated parmesan cheese
2-3 Tablespoons chopped fresh basil
salt and pepper
extra virgin olive oil
Preheat grill to medium. Roast the peppers directly on the grill until charred (about 10-15 minutes). Place in a bowl and cover with plastic wrap. Let stand 10 minutes. Peel, stem, and seed the peppers; cut into strips or dice.
Wrap the garlic cloves in aluminum foil and in an area of indirect heat (so the top little grate, or over burners that are off) and let roast for about 10 minutes. Remove from aluminum and remove skins from cloves; mince.
Meanwhile, cook pasta according to package. Drain. Toss with garlic, peppers, lemon juice. If too dry, add some olive oil and stir to combine. Add the parmesan and the basil and season with salt and pepper; toss to coat. Serve immediately.