Habanero Pesto Pasta Salad

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Habanero Pesto Pasta Salad Ingredients

PESTO, (ABOUT 111/2 CUPS	PASTA SALAD
2 Tightly packed cups fresh	1 pk (16-oz) tri-color rotini (or
5 Cloves garlic; minced	8 oz Cherry or pear tomatoes;
2 Habanero chiles; seeded,	1 md Red onion; diced
1/3 c Pine nuts	1 Red bell pepper; seeded &
3/4 c Freshly grated Parmesan	1 Green bell pepper; seeded &
1/3 c Olive oil	1 Head broccoli; stemmed, cut

Instructions for Habanero Pesto Pasta Salad

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" on Aug 09, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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