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What’s a family gathering or summer potluck supper without at least one pasta salad? This mouthwatering meal mainstay from Karen Hentges of Bakersfield, California can be served hot or cold. “It’s great freshly made or for several days after.“—Karen Hentges, Bakersfield, California
Originally published as Sweet Pepper Pesto Pasta in Country Woman May/June 2006, p48
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Reviewed on Oct. 17, 2008 by keverwann
This was good, but the peppers took 25 minutes to bake. The taste will also vary depending on what type of pesto you use. We used homemade.
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