A light pasta salad with enough substance for a Fall evening meal
INGREDIENTS
1 red bell pepper
1 orange bell pepper
10 oz dried conchiglie
5 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp green pesto
1 garlic clove, finely chopped
3 tbsp shredded fresh basil leaves
salt and freshly ground black pepper
- Preheat the broiler. Put the whole bell peppers on a baking sheet and place under the hot broiler, turning freguently, for 15 minutes, or until charred all over. Remove with tongs and place in a bowl. Cover with crumpled paper towels and reserve.
- Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, return to a 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, toss well. Reserve until required.
4. When the bell peppers are cool enough to handle, peel off the skins, then cut open and remove the seeds. Chop the flesh coarsely and add to the pasta with the basil. Season to taste with salt and pepper and toss well. Serve.