Anna Pazzaglia shared this recipe from Italy. Her website is: veganoidi.it

tagliatelle al pesto

8 ounces organic red peppers
2 ounces organic pine nuts
1 clove organic garlic
1/8 to 1/4 cup of organic extra virgin olive oil
3 ounces vegan parmesan
Sea salt to taste
12 ounces organic whole wheat flour
1-1/2 cups water
1/2 teaspoon organic turmeric

Bake peppers in the oven at 350 degrees for 35 minutes or steam peppers for 20 minutes.
Remove the skin from the peppers. Slice the peppers and put them in a blender adding
pine nuts, garlic, oil, parmesan, and salt.

To make the pasta, put the flour in a bowl with a cup of water and the
turmeric dissolved in half a cup of water. Mix the ingredients and let the pasta
rest for 20 minutes and then with a pasta machine pull it and make the
noodles by rolling and cutting pasta into strips.

Cook the noodles in boiling salted water for 5-6 minutes.
Dress the noodles with the pesto sauce peppers and serve hot.