There’s a party tonight. Someone’s getting older when the clock strikes at 12am…later.
I am up at seven in the morning roasting fresh red bell peppers and the smell wafts through the kitchen in swirls. {I can’t help but think of making roasted red bell pepper dip too!} I don’t use canned roasted bell peppers, somehow it feels very unnatural.
Plus I am making this dish for someone very very special.
Do you think peanutbutter♥ and pesto goes well together?
I know peantubutter♥ and peach does…. and if you add a little purple, then it gets crazier and fun-er {Is there such a word?}
This Pesto Pasta Salad comes with a Chocolate Cake and Honey Glazed Chicken and Bacon Bites which I’m gonna tell you all about later.
Pesto Pasta salad with Roasted Red Bell Pepper
Ingredients:
400g Fusilli Pasta, cooked according to package directions
3 large red bell peppers
2 tbsp olive oil
salt
1 cup pesto sauce
1 cup pitted black olives
1 cup parmesan cheese, grated
♥ For the pesto sauce, you can buy bottled sauce at the grocery or you can make your own.
Here’s my Pesto Recipe.
Directions:
- Cut bell peppers in half, remove the seeds and the stems.
- Place it in a small baking pan and drizzle with olive oil.
- Roast in the oven at 250°C for about 20 minutes or until peels are black.
- Peel the peppers, julienne and set aside.
- Cook pasta according to package directions, drain and cool.
- Pour in pesto to cooled pasta, add parmesan cheese.
- Mix together and make sure each pasta is coated with sauce.
- sprinkle salt to taste
- Add olives and roasted red bell peppers and mix again.
- Chill before serving.
Most people cook long noodles like Bihon and Spaghetti because it symbolizes long life. I chose fusilli because of the twirls that almost goes on to forever. For me it says that life gets crazy all of the time but no matter how crazy it gets, I would always always be here for you….I’m here for you no matter what twist or turn life will give us.
