Pasta Salad with Peppers

101

Ingredients:

• Red Pepper – 1
• Orange Pepper – 1
• Dried Conchiglie Pasta – 280 gms
• Extra Virgin Olive Oil – 5 tblsp
• Lemon Juice – 2 tblsp
• Bottled Pesto Sauce – 2 tblsp
• Garlic – 1 clove, finely chopped
• Fresh Basil Leaves – 3 tblsp, shredded
• Salt and Pepper

Method:

1. Preheat the grill to high.
2. Put the whole peppers on a baking sheet and place under the hot grill, turning frequently for 15 minutes, or until charred all over.
3. Remove with tongs and place it in a bowl.
4. Cover with crumpled kitchen paper and reserve.
5. Bring a large saucepan of lightly salted water to the boil.
6. Add the pasta and return to the boil.
7. Cook for 10-12 minutes until just tender.
8. Combine the olive oil, lemon juice, pesto sauce and garlic in a bowl, whisking well to mix.
9. Drain the pasta, add it to the pesto mixture while still hot and toss well. Reserve until required.
10. When the peppers are cool enough to handle, peel off the skins, then cut open and remove the seeds.
11. Chop the flesh roughly and add to the pasta with the basil.
12. Season to taste with salt and pepper and toss well.
13. Serve.