3 medium red bell peppers
1 tbsp macadamia nuts (or more, to taste)
1 small garlic clove, smashed
¼ cup basil leaves, plus 2 tbsp chopped basil
¼ cup extra virgin olive oil
salt and fresh ground pepper
1 pound fresh cheese tortellini (can be found in Martin's dairy section)
½ cup grated pecorino cheese
Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
In a small skillet, toast the macadamia nuts over moderate heat until golden, about 4 minutes. Let cool.
Transfer the peppers and macadamia nuts to a blender or food processor. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and cheese and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the tortellini and cook until al dente. Drain pasta and transfer to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve.
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