| Habanero Pesto Rotini Pasta Salad
PESTO, (ABOUT 1 1/2 CUPS)
2 Tightly packed cups fresh basil
5 Cloves garlic, minced
2 Habanero chiles, seeded,
1/3 cup of pine nuts
3/4 cup of freshly grated Parmesan
1/3 cup of Olive oil
PASTA SALAD
one 16 ounce package of tri-color rotini
8 ounces of Cherry or pear tomatoes
1 medium Red onion, diced
1 Red bell pepper; seeded & chopped
1 Green bell pepper; seeded & chopped
1 Head broccoli, stemmed, cut |
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To make the pesto: Combine the garlic, chiles and pine nuts in the bowl of a food processor and blend into a paste. Add and blend in basil leaves in small batches. When all basil has been added, repeat with cheese. As mixture becomes very thick, add olive oil until desired consistency is reached. Set aside. To make the pasta salad: Boil rotini until al dente. Drain and place in large mixing/serving bowl. Add pesto and mix well; add vegetables and toss until well distributed. Serve immediately if wanted warm, or can be chilled and served cold. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@tickets.com> on Aug 09, 1999, converted by MM_Buster v2.0l.
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