Step 1

Preheat your oven to 425°F.Slice off the top third of the garlic bulb so that the cloves are exposed.Place the garlic on top of a sheet of aluminum then drizzle with 2 Tablespoons of olive oil and season with 1/2 teaspoon of sea salt.Tightly wrap the aluminum foil so there are no holes.Place the wrapped garlic on top of a baking sheet and roast at 425°F for 20-30 minutes.Once removed from the oven, allow the garlic to cool inside the aluminum foil for 10-15 minutes. This will allow the garlic to steam and cook further inside the aluminum foil.While the garlic steams and cools, cook the pasta.

Step 2

Bring a large pot of water to a boil.Once at a rolling boil, add 2 Tablespoons of salt then drop in the pasta.Cook 2 minutes shy of the package directions for an al-dente pasta.Save at least 1 cup of pasta water before you drain the pasta. Do not rinse the pasta.

Step 3

While the pasta cooks, toast the walnuts.Add the walnuts to a dry skillet and toast on a medium heat for 10-15 minutes. Move the walnuts in the skillet every so often so it does not burn.The walnuts will smell nutty and toasted and have some light brown charr marks once they are done.Move to a plate to cool slightly.

Step 4

First, remove the roasted garlic cloves from the skins. You can either use a fork to pierce and pull them out individually or remove the outside layers then squeeze the bottom of the garlic bulb so the cloves pop out of the skins.Add the fire roasted red peppers to a food processor along with the sun-dried tomatoes, toasted walnuts, roasted garlic, olive oil, salt, black pepper and crushed red pepper flakes.I also like to add honey but this is optional.

Step 5

Blend until smooth.At this stage, you can give the pesto a taste and adjust seasoning if needed then blend again.

Step 6

Add the cooked pasta and red pesto to a large skillet. Turn the heat to medium-low. Toss to coat the pasta in the pesto well and cook for 2 minutes.Give the pasta a taste and adjust seasoning if needed.

Step 7

Serve the pasta in bowls and drizzle with a bit of olive oil and top with fresh herbs like parsley!Leftovers can be stored in the refrigerator for up to 4 days.