Recipe - Habanero Olives

PESTO, (ABOUT 11One half CUPS
2 Tightly packed cups fresh
basil leaves
5 Cloves garlic; minced
2 Habanero chiles; seeded,
minced
1/3 cup Pine nuts
Three fourths cup Freshly grated Parmesan
cheese
1/3 cup Olive oil

PASTA SALAD
1 pack (16oz) tricolor rotini (or
your favorite pasta)
8 ounce Cherry or pear tomatoes;
halved
1 md Red onion; minced
1 Red bell pepper; seeded &
minced
1 Green bell pepper; seeded &
minced
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.

Posted to CHILEHEADS DIGEST by "Jonathan T. Smillie"
jsmillie@tickets.com on Aug 09, 1999, converted by MM_Buster v2.0l.