For the jalapeno pesto, place all the ingredients, except olive oil in the food processor. Slowly add olive oil as you blend and process till smooth
To cook the pasta, bring water to boil in a large pot with 2 tablespoons salt. Add pasta to the boiling water and cook till al dente according to package instructions. Reserve 1/4 cup of the pasta cooking liquid and drain. Wash the pasta with cold water and set aside. This prevents the pasta from becoming sticky.
In another pan, heat 2 tablespoon olive oil, add garlic and saute over medium heat till golden.
Add the bell peppers and cook for a minute. Add cherry tomatoes and cook stirring for another minute. Add the jalapeno pesto and the reserved pasta cooking liquid and bring to a simmer.
Add the cooked pasta and milk and toss together over medium heat till nicely coated with the pesto sauce. Toss in half the breadcrumbs and mix.
Pour into a baking dish. Mix the remaining toasted bread crumbs and parmesan together and scatter evenly on top of the pasta. Broil (turn only the top element on) for 3-4 minutes in a preheated oven.