Whole Wheat Pasta with Pesto

280g Whole Wheat Penne Pasta
2 tbsp Extra Virgin Olive Oil
2-3 peppers cut into chunks
1 large red onion cut into chunks
Freshly ground black pepper
Basil leaves for garnish

For the pesto
1 cup basil leaves 
1 cup pine nuts
1/4 cup Extra Virgin Olive Oil
5 cloves garlic
1/2 cup freshly grated Parmesan cheese
pinch of salt

1. Bring a large pot of water to a rolling boil. Add the salt and one tbsp of olive oil. Add the pasta and cook according to package directions.
2. While the pasta is cooking, prepare the pesto. Place all of the pesto ingredients in a blender or food processor, and blend to a coarse paste. If too thick, add a little of the pasta cooking water as needed.
3. While pasta is cooking, add 2 tbsp olive oil to a saute pan. When oil is hot, add in your onions and peppers. Saute until  brown on edges. Turn off heat, toss in a pinch of salt and black pepper, and set aside.
4. Reserving a ladle of the cooking water, drain the pasta. Return it to the pot, drizzle with the remaining tbsp of olive oil, and add the pesto and veggies. Toss well, adjust salt and pepper to taste.
5. Transfer the pasta to a serving bowl and garnish with basil leaves. Serve hot.