To make the roasted red pepper pesto, first roast the red bell pepper in the oven and let it cool.

While the pepper is cooling, bring a large pot of salted water to a boil for the pasta.

Once the pepper has cooled, remove the skin and all the seeds.

In a food processor, combine the roasted pepper, basil, Parmesan cheese, almonds, and olive oil. Blend until smooth and creamy.

When the water is boiling, add the tortiglioni and cook according to the package instructions.

Once the pasta is cooked, reserve a little of the cooking water.

Toss the pasta with the roasted red pepper pesto, adding a bit of the reserved cooking water if needed.

If you want to freeze some pesto, double the ingredients and store it in small glass jars.