Preheat the oven to 200'C. Peel and slice the garlic.
Rub the red pepper with olive oil and then place on a baking tray and roast in the oven until the skin is completely black. Remove from the oven, place in a bowl and cover with cling film.
Once cooked, peel the pepper and chop into chunks.
Place the red pepper with the sun-blush tomatoes in a food processor or a pestle and mortar. Add the garlic, pine nuts, paprika, Parmesan and olive oil. Season with salt and pepper and then mix to a coarse paste.
Check the seasoning.
Bring a large pan of salted water to the boil.
Add the pasta to the pan and cook to al dente.
The cooking time will vary depending on how long the pasta has been dried for.
Once cooked, drain and then dress the pasta with a little oil, salt and pepper.
Toss the drained pasta through the pesto, adjust the wetness of the dish with spoons of the cooking water is desired.
Serve the pasta with te picked washed rocket leaves and shaved Parmesan.
«Do not wash the red peppers after roasting, washing them causes them to lose flavour. »