In a pot of rolling water add salt, pasta and allow to cook until al dente. Note: (Meaning firm to the bite not too soft.)

In a food-processor add the peanuts, basil, garlic, parmesan cheese and olive oil. Pulse on a high, scrap down the sides and then pulse again until everything has been fully combined. Add salt and black pepper to taste. Note: (Making pesto without the cheese or nuts is perfectly fine. This would change the texture of the dish but just add more basil and taste as you go.)

Cut the red onion and sweet pepper into slices. Cut the tomatoes into wedges.

Place a pan on medium heat, add oil and sauté the vegetables. Note: (Sauté for 2 minutes do not overcook. The freshness of the vegetables gives the dish an extra taste.

Add the pesto and coat the pasta. Note: (This pesto is thick and rich so a little goes a long way. Package the rest and place into the fridge or freeze until later use.

Plate and enjoy with some fresh grated parmesan.