Preheat the oven to 400'F

Add a piece of parchment paper or foil to the bottom of a sheet pan. Add the peppers to a bowl and toss with 1 teaspoon olive oil to coat well. Place the bell peppers skin side down on a large baking sheet. Add the garlic cloves to the sheet. Cook in the oven for 20-25 minutes until the peppers are soft and a little charred if possible.

While the peppers are cooking, add the pine nuts to a small skillet and roast them for 3-5 minutes in a pan, lightly toasting them.

Once the peppers are done, add the peppers, Texas twist, garlic, pine nuts, basil and black pepper to a food processor.

Turn on the food processor and blend well. Add rest of olive oil to the mixture and continue to process until the mixture is a nice thick consistency and no more chunks remain.

Cook the pasta to al dente according to package directions. Drain and reserve ½ cup pasta water.

Add the cooked pasta to a large skillet, and turn on heat to medium-low. Add pesto and mix thoroughly.

Depending on desired thickness of sauce, add pasta water to thin the pesto to desired thickness. I used ¼ cup pasta water.