Pasta Salad with Charbroiled Bell Peppers

160

Ingredients:

• Red Bell Pepper – 1
• Orange Bell Pepper – 1
• Dried Conchiglie Pasta – 300 gms
• Extra Virgin Olive Oil – 5 tblsp
• Lemon Juice – 2 tblsp
• Green Pesto – 2 tblsp
• Garlic – 1 clove, finely chopped
• Basil Leaves – 3 tblsp, shredded
• Salt to taste
• Pepper to taste

Method:

1. Put the whole bell peppers on a baking sheet and place under the preheated hot broiler, turning frequently, for 15 minutes or until charred all over.
2. Remove and place in a bowl.
3. Cover with crumpled paper towels and keep aside.
4. Bring a large saucepan of lightly salted water to a boil.
5. Add the Conchiglie pasta.
6. Return to boil and cook for 10 minutes or until tender but still firm.
7. Mix the olive oil, lemon juice, pesto and garlic in a bowl.
8. Whisk well.
9. Drain the pasta and add it to the pesto mixture while still hot and toss well.
10. Reserve.
11. When the bell peppers are cool, peel off the skins and cut open to remove the seeds.
12. Chop the flesh coarsely and add to the pasta with the basil.
13. Season to taste with salt and pepper.
14. Toss well.
15. Serve.