Fusilli In Cold Pepper Sauce

Preparation:

Preparation: Wash the pepper, open it and clean it perfectly from the seeds and the internal white filaments. Cut it into small pieces and put it in the mixer together with the pine nuts, oil, a few basil leaves, salt and pepper. If you like, you can also add half a clove of crushed garlic. Blend for a couple of minutes at medium speed until you have a rather fluid sauce (it will be slightly grainy) which you will pour into a bowl. Cook the pasta, drain it slightly al dente and mix it with the sauce. Serve it hot.