Step 1

Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain the pasta, reserving a cup of the starchy cooking water.

Step 2

Meanwhile, put the peppers, hazelnuts and garlic in a food processor and pulse to a chunky texture. With the motor running, slowly trickle in the olive oil. Add the vinegar, grated cheese, parsley or basil and seasoning, then pulse again until combined.

Step 3

Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.