Pasta Salad with Roasted Peppers

Ingredients:

• 350 g rigatoni or other short tube-shaped pasta
• 2 bell peppers (red or yellow), cut in half, remove stems and seeds
• 6 cloves garlic, unpeeled
• 1/4 cup almonds
• 1/3 cup olive oil
• 1 lemon
• 250 g bocconcini (small mozzarella balls)
• 1 bunch fresh basil, leaves picked

Preparation:

1. Turn the oven to high heat. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse under cold water to stop the pasta from cooking. Shake off any excess water.
2. Meanwhile, place the bell peppers, cut-side down, on a foil-lined baking sheet with a rack, add the garlic, and roast until charred, 7-8 minutes. Transfer the peppers to a bowl, cover, and set aside for about 5 minutes.
3. Heat a dry frying pan over medium-high heat. Add the almonds and toast for 4-5 minutes, shaking the pan. Let the almonds cool, then coarsely chop.
4. Peel the garlic and place it on a cutting board. Add 1/2 teaspoon of salt; using a large knife, chop and mash the garlic into a paste. Peel the roasted peppers and cut them into strips; transfer to a large bowl. Add the garlic paste and drizzle with olive oil. Using a very fine grater, grate about 1 teaspoon of lemon zest into the bowl and squeeze out all the juice. Add the bocconcini, basil, almonds, paste, 1 teaspoon of salt and pepper to taste; stir.