| 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 |
|
16-oz tri-color rotini or |
|
|
your favorite pasta |
| 8 |
oz |
Cherry or pear tomatoes |
|
|
halved |
| 1 |
|
Red onion, diced |
| 1 |
|
Red bell pepper, seeded & |
|
|
diced |
| 1 |
|
Green bell pepper, seeded & |
|
|
diced |
| 1 |
|
Head broccoli, stemmed cut |
|
|
into small florets |
INSTRUCTIONS
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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