Hey Amy!

Are you ready for your guests this gorgeous Memorial Day weekend?  Or are you the guest?  If it’s a covered dish BBQ (where everyone brings a dish to share), this is the recipe for you.  It’s simple.  It’s flavorful.  It’s easy to transport.  It’s gorgeous.  Have I sold you on it yet?

Ingredients:

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

Preheat the broiler.  Put the whole bell peppers on a cookie sheet and place under the hot broiler, turning frequently, 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 pan of lightly salted water to a boil.  Add the pasta, return to a boil and cook for 8-10 minutes.

Combine 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 handle, peel off skins and cut open to remove seeds.  Chop flesh coarsely and add to the pasta with the basil.  Season with salt and pepper and toss well.  Enjoy!

This is a great dish served warm or cool.  I will also chill the pasta and add the peppers when warm to make a nice hot and cold burst of flavor.

xo–me

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