Hey Amy!

Bell peppers are so colorful and lovely within any dish.  They bring flavor and beauty, something many ingredients are unable to do!  This is a simple, vegetarian dish that is refreshing after a work out, a day in the garden or even a nice addition to a meal. 

Ingredients:

1 red bell pepper
1 orange bell pepper
10 oz. pasta shells
5 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. pesto
1 garlic clove, very finely chopped
3 Tbsp. shredded fresh basil leaves
salt and pepper to taste

Put the whole bell peppers on a baking sheet and place under a preheated broiler, turning frequently, for 15 minutes, until charred all over.  Remove and place in a bowl.  Cover with crumpled paper towels and set aside.

Meanwhile, bring a a pot of lightly salted water to a boil.  Add the pasta, bring back to a boil and cook for 8 -10 minutes (however you like your pasta).  Combine the olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

When the bell peppers are cool enough to hold, peel off the skins, then cut open and remove the seeds.  Ch0p the flesh coarsely and add to the pasta with the basil.  Season to taste and toss well.

If you prefer green bell peppers for this dish, it looks just as lovely.  Serve with red and you have a nice Christmas dish.  I kid, I kid.

xo–me

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