Shell Pasta with Florina Pepper Pesto, Tomato, and Mozzarella

• •1 package (500g) shell pasta
• •3 liters water
• •1 natural vegetable stock cube
• •1 teaspoon salt

For the Florina Pepper Pesto

• •1 kg Florina peppers
• •1 small head of garlic
• •1 package (400g) chopped tomatoes
• •1 tablespoon (20g) tomato paste
• •1/3 cup (85ml) olive oil
• •½ cup (90g) toasted pine nuts
• •1 tablespoon (10ml) red wine vinegar
• •1 cup (35g) basil
• •1 cup (100g) grated Parmesan cheese
• •1 teaspoon (8g) salt
• •½ teaspoon black pepper

For Serving

• •10-12 small mozzarella balls (bocconcini)

1. 1. Place the peppers on a baking tray and drizzle with 4 tablespoons of the olive oil. Place the head of garlic, wrapped in non-stick parchment paper and aluminum foil, on the tray. Drizzle with a little olive oil and seal the foil. Bake the garlic on the tray in a preheated oven at 200°C for 40 minutes.
2. 2. Remove the peppers from the oven and seal them in a zip-top bag for 10 minutes. This will help remove their skins more easily. Carefully peel the skins off and place the peppers in a blender. Add the roasted garlic, chopped tomatoes, tomato paste, the remaining olive oil, pine nuts, vinegar, basil, Parmesan, salt, and pepper. Blend well. In a pot, pour 3 liters of water, and when it heats up, add the natural vegetable stock and salt. Let the water come to a rolling boil and add the shells. Let the broth boil and then reduce the heat. Cook for 7-8 minutes or until done. Drain the pasta, reserving 1 cup of the cooking water.
3. 3. Return the shells to the pot and add the pesto. Stir well, adding the reserved cooking water if necessary. Serve the shells with the small mozzarella balls.