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:
- 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.
- Remove and place in a bowl.
- Cover with crumpled paper towels and keep aside.
- Bring a large saucepan of lightly salted water to a boil.
- Add the Conchiglie pasta.
- Return to boil and cook for 10 minutes or until tender but still firm.
- Mix the olive oil, lemon juice, pesto and garlic in a bowl.
- Whisk well.
- Drain the pasta and add it to the pesto mixture while still hot and toss well.
- Reserve.
- When the bell peppers are cool, peel off the skins and cut open to remove the seeds.
- Chop the flesh coarsely and add to the pasta with the basil.
- Season to taste with salt and pepper.
- Toss well.
- Serve.