RIGATONI WITH FIRE- ROASTED JALAPENO PESTO

6 large fresh jalapeno peppers (or 2 or 3 Anaheim peppers)
1/4 cup freshly grated Parmesan or Romano cheese
2 tablespoons olive oil
1/4 teaspoon salt
6 ounces dried rigatoni pasta
2 tablespoons snipped fresh Italian flat-leaf parsley
Parmesan cheese curls (optional)

Preheat oven to 425 degrees F. Line a baking sheet with foil.

TO ROAST THE PEPPERS:
Halve peppers and remove stems, seeds, and membranes. Place peppers, cut sides down, on prepared baking sheet.

Bake for 20 to 25 minutes or until skin is bubbly and brown. Wrap peppers in the foil. Let stand for t5 to 20 minutes or until cool enough to handle.

Using a paring knife, pull the skin off gently and slowly.

TO MAKE THE PESTO:
Place roasted peppers in a food processor bowl or blender container. Add grated Parmesan cheese, olive oil, and salt. Cover and process or blend until nearly smooth.

Meanwhile, cook pasta according to package directions; drain. Return pasta to saucepan. Add pesto and parsley; toss to coat.

Divide the pasta mixture among bowls. If desired, garnish with Parmesan cheese curls.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Simple Meals - 7 Ingredients or Less, Better Homes and Gardens, 2003