Sweet Red Peppers/Pesto & Pasta
4 red bell peppers, roasted, seeded and peeled
3/4 pound orcecchiette "little ears" pasta, cooked
pesto:
1/4 cup olive oil
3 garlic cloves, minced
1/2 cup walnuts
3 cups basil leaves
1 cup parsley leaves
1/2 cup Parmesan cheese
1 jalapeno
1/2 cup bits of remaining pork roast (no more than 1/2 cup)
3/4 pound orcecchiette "little ears" pasta, cooked
Process oil, garlic, walnuts, basil, parsley and cheese into a pesto; add salt and pepper to taste. Combine pesto and pasta; stuff into roasted red peppers and heat through in microwave or warm oven.