David Louis Harter
01-31-2008, 01:40 PM
Habanero Pesto Pasta Salad
For the pesto:
2 tightly packed cups fresh basil leaves
5 cloves garlic, minced
2 Habanero chiles, seeded, minced
1/3 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/3 cup olive oil
For the pasta salad:
1 16-oz package tri-color rotini
8 oz. cherry or pear tomatoes, halved
1 medium red onion, diced
1 red & 1 green bell pepper, seeded & diced
1 head broccoli, stemmed, cut into small florets
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.
For the pesto:
2 tightly packed cups fresh basil leaves
5 cloves garlic, minced
2 Habanero chiles, seeded, minced
1/3 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/3 cup olive oil
For the pasta salad:
1 16-oz package tri-color rotini
8 oz. cherry or pear tomatoes, halved
1 medium red onion, diced
1 red & 1 green bell pepper, seeded & diced
1 head broccoli, stemmed, cut into small florets
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.