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Pasta Salad with Chargrilled Peppers

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Serves: 4
2 tbsp lemon juice
2 tbsp green pesto
1 garlic clove, finely chopped
3 tbsp shredded fresh basil leaves
salt and pepper
1 red pepper
1 orange pepper
280g / 10 oz dried conchiglie
5 tbsp extra virgin olive oil

Preheat the grill. Put the whole peppers on a baking sheet and place under the hot grill, turning frequently, for 15 minutes, or until charred all over. Remove with tongs and place in a bowl. Cover with crumpled kitchen paper and reserve.

Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes. or until tender but still firm to the bite.

Combine the olive oil, lemon juice, pesto and garlic in a bowl whisking well to mix. Drain the pasta, add it to the pesto mixture while still hot and toss well. Reserve until required.

When the peppers are cool enough to handle, peel off the skins. then cut open and remove the seeds. Chop the flesh roughly and add to the pasta with the basil. Season to taste with salt and pepper and toss well. Serve.

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