Cook along with Alex as she prepares a flavor-packed pasta salad full of pesto and charred red peppers! #AlexGuarnaschelli #FoodNetwork #WholeWheatPastaSalad #TheKitchenWatch Alex on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!Get the recipe https://foodtv.com/3JXrm6zSubscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Alex's Simple Whole Wheat Pasta SaladRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 55 minActive: 40 minYield: 4 to 6 servingsIngredients1 large red bell pepper1 teaspoon sugar1 tablespoon red wine vinegarKosher salt1 pound whole wheat fusilli pasta1 cup Nut-Free Basil Pesto1/2 cup finely grated ParmesanFresh basil leaves, for garnish, optionalNut-Free Basil Pesto:3 cups fresh basil leaves2 large cloves garlic, grated1 teaspoon sugarGenerous pinch kosher salt, or more as needed1/2 to 2/3 cup extra-virgin olive oil1/2 cup finely grated ParmesanDirectionsPlace the pepper directly over a gas flame to char and cook, turning, about 3 minutes per side. Place the pepper in a bowl and let sit, uncovered, until cool enough to handle.Place the pepper on a cutting board. Remove the seeds and core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Sprinkle the pepper with the sugar, then chop the pepper into 1/4-inch dice. Place the diced peppers back in the bowl and drizzle with the vinegar. Set aside.Bring 4 quarts water to a rolling boil in a large pot. Add a generous amount of salt. (It should taste like seawater.) Cook the pasta, stirring from time to time, until "al dente" (chewy but not hard or raw tasting), 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.Transfer the pasta to a large bowl and toss with the pesto. If the pesto is too thick, add some pasta water to thin it out. Place half of the pasta in a serving bowl, then top with half of the Parmesan and half of the roasted peppers. Top with the remaining pasta, Parmesan and roasted peppers. Garnish with fresh basil and serve. Nut-Free Basil Pesto:Yield: 1 cupPulse the basil with the garlic, sugar and salt in a food processor. Slowly stream in 1/2 cup olive oil and 1/4 cup water through the top of the machine, pulsing until almost completely smooth. Taste for seasoning. Add more oil if too chunky or dry. Transfer to a bowl and stir in the Parmesan.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkAlex Guarnaschelli's Simple Whole Wheat Pasta Salad | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=cUssnFm4Gzs