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Sunday, January 25, 2009

Roasted Pepper Pesto Fusilli

Sometimes I put too much salt in the quinoa, but sometimes I succeed in making scrumptious pasta! (This falls into the latter category.) I don't like to toot my own horn but this one is tasty.

This afternoon I made a batch of homemade pesto so I had to make something for dinner that gave me an excuse to devour as much of the pesto as possible. This pasta is simple - whole wheat fusilli, pesto, and roasted bell peppers - but the flavors are great together. The roasted peppers are sweet, the pesto is incredibly flavorful, and the shape of the fusilli lets the pesto cling to all its little swirls.

1 box whole wheat fusilli (Use brown rice pasta if G-F)
1 batch homemade pesto
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced

1. Dice the peppers, toss in olive oil, and roast at 450 until soft and beginning to brown.
2. Meanwhile, boil water for the pasta. When the water boils add a handful of salt to flavor the pasta. Reserve some pasta water to thin out the pesto, if necessary.
3. Toss the cooked pasta with your homemade (Blue Lemon) pesto and a splash of pasta water.
4. Add the roasted peppers and devour.

Optional: share with loved ones.

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