Pepper Pesto Pasta Salad       





For the pesto
2 tightly packed cups fresh basil leaves
5 cloves garlic, minced
2 habanero chiles, seeded, minced
1/3 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/3 cup olive oil

For the pasta salad:
1 16 oz package tri-color rotini (or your favorite pasta)
8 oz. cherry or pear tomatoes, halved
1 medium red onion, diced
1 red & 1 green bell pepper, seeded & diced
1 head broccoli, stemmed, cut into small florets

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.