I hope you have noticed by now that I like to use recipes as guides rather that follow them step by step.  For me, this makes cooking so much more fun and creative.  I like versatile dishes that I can put my own spin on.  When I found this recipe for Red and Green Pesto, I was immediately intrigued.  I love traditional basil pesto, but I also like to try pesto variations.  For me, the spicier the food, the better, so I was excited to see that this pesto had red chile peppers in it.  However, for those of you who don’t like the heat, don’t worry, to my dismay the peppers really did not add spice at all, just a wonderful roasted pepper flavor.  The red chile peppers with the parsley in the pesto really make for a beautiful, colorful pasta dish.  You could add any vegetables you would like and also your protein of choice whether that be tofu, chicken or shrimp.


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 (Recipe adapted from Everyday with Rachael Ray)

*TIP*  When roasting peppers, it can be somewhat difficult to remove the skins after they are roasted.  To make this task easier, I like to wrap my peppers in a damp paper towel immediately after they are done roasting while they are still hot.  This creates steam and allows the skins from the peppers to be removed much more easily.

Go ahead, slurp it up like a 5-year-old.  No one is watching :)!


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One Comment ( Reply )

  1. emily (a nutritionist eats)
    Jul 28, 2011 @ 2:10 pm

    You make the best pasta dishes! (I would also be a little sad with the lack of heat)


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