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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Tightly packed cups fresh basil leaves |
| 5 | cloves garlic minced |
| 2 | Habanero chiles; seeded, minced |
| 1/3 Tasse | pine nuts |
| 3/4 Tasse | Parmesan cheese freshly grated |
| 1/3 Tasse | olive oil |
| 1 Packung | (16-oz) tri-color rotini (or your favorite pasta) |
| 8 x ca. 30 g | Cherry or pear tomatoes; halved |
| 1 mittel | Red onions diced |
| 1 | Red bell pepper; seeded & diced |
| 1 | Green bell pepper; seeded & diced |
| 1 | Head broccoli; stemmed, cut into small florets |
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To make the pesto:
Combine the garlic, chiles and pine nuts in the bowl of a food processor and blend into a paste. Add and blend in basil leaves in small batches. When all basil has been added, repeat with cheese. As mixture becomes very thick, add olive oil until desired consistency is reached. Set aside.
To make the pasta salad:
Boil rotini until al dente. Drain and place in large mixing/serving bowl. Add pesto and mix well; add vegetables and toss until well distributed. Serve immediately if wanted warm, or can be chilled and served cold.
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