KUSA - This summer has been a prime time for Farmer's Markets in Colorado. There are lots of wonderful, fresh produce to find and buy.
Colorado's very own Pillsbury Bake-off Finalist Jackie Carioscia visited 9NEWS and shared one of her favorite recipes with viewers:
Garden Pasta Salad with Roasted Chile Pesto
1 pound pasta, such as Pappardelle's Southwest Blend from your local Farmer's Market (or a favorite rotini)
2 sweet bell peppers, chopped, assorted colors (such as purple and green)
1/2 cup green onions, chopped (2-3 medium)
1 1/2 cup tomatoes, chopped (2 medium)
6 oz. black olives, drained and chopped
1/2 lb Monterey jack cheese, chopped
4 oz. roasted chile peppers, such as Anaheim or pasilla
1/4 cup pine nuts
1/4 cup fresh cilantro
2 tablespoons olive oil
1/8 teaspoon salt
First, cook pasta according to package directions, drain and cool. Stir in bell peppers, green onions, tomato, black olives, and cheese.
To make pesto, first remove the stems (and seeds, if desired) from the roasted chile peppers. Then, add the chile peppers, pine nuts, cilantro, and olive oil to a food processor. Process until smooth. Remove from processor, stir in salt and pour over pasta mixture. Stir pasta until evenly coated. Refrigerate pasta salad until ready to serve.
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