4poundsred, yellow, and/or orange bell peppers - sliced 1
1cupcherry tomatoes
2sprigs of thyme and oregano
salt
100gparmesan cheese
Cooked pasta of your choice
Instructions
Pecan nut pesto
Add all the ingredients to a food processor and blitz until ready, add more oil if necessary. Set aside
Method
Heat the olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
Add tomato thyme and oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain a simmer. Continue to cook, stirring occasionally, until peppers are very soft and tomatoes are soft. Stir in more olive oil if necessary and season with salt.
Combine the pasta with the sauce, add the parmesan cheese