Name: Habanero Pesto Pasta Salad
Ingredients: 2 Tightly packed cups fresh basil leaves; 5 Cloves garlic; minced; 2 Habanero chiles; seeded, minced; 1/3 c Pine nuts; 3/4 c Freshly grated Parmesan cheese; 1/3 c Olive oil; 1 pk (16-oz) tri-color rotini (or your favorite pasta); 8 oz Cherry or pear tomatoes; halved; 1 md Red onion; diced; 1 Red bell pepper; seeded & diced; 1 Green bell pepper; seeded & diced; 1 Head broccoli; stemmed, cut into small florets

When a leader walks into the room, a passion for truth had better enter with him. Authentic leadership does not emerge out of a vacuum. The leadership that matters most is convictional—deeply convictional. This quality of leadership springs from those foundational beliefs that shape who we are and establish our beliefs about everything else. Convictions are not merely beliefs we hold; they are those beliefs that hold us in their grip. We would not know who we are but for these bedrock beliefs, and without them we would not know how to lead.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	servings

INGREDIENTS

2		Tightly packed cups fresh basil leaves
5		Cloves garlic; minced
2		Habanero chiles; seeded, minced
1/3	c	Pine nuts
3/4	c	Freshly grated Parmesan cheese
1/3	c	Olive oil
1	pk	(16-oz) tri-color rotini (or your favorite pasta)
8	oz	Cherry or pear tomatoes; halved
1	md	Red onion; diced
1		Red bell pepper; seeded & diced
1		Green bell pepper; seeded & diced
1		Head broccoli; stemmed, cut into small florets

INSTRUCTIONS

PESTO, (ABOUT 1-11/2 CUPS
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"
<jsmillie@tickets.com> on Aug 09, 1999, converted by MM_Buster v2.0l.

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