Habanero Pesto Pasta Salad
Try this Habanero Pesto Pasta Salad recipe, or contribute your own. "Spring" and "Salad" are two of the tags cooks chose for Habanero Pesto Pasta Salad.
Yield: 1 Ready in 1 hours
2 people trying soon
|1 Green bell pepper; seeded &|
|5 Garlic; minced|
|2 Habanero chiles; seeded|
|1 16-oz pktri-color rotini; (or|
|1/3 colive oil|
|8 ozCherry tomatoes; or pear tomatoes|
|1 Red bell pepper; seeded &|
|PESTO, (ABOUT 111/2 CUPS|
|3/4 cGrated Parmesan; fresh|
|1 mdRed onion; diced|
|1 Headbroccoli; stemmed, cut|
|1/3 cPine nuts|
Habanero Pesto Pasta Salad Preparation
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"
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