Cilantro Pesto Pasta with Roasted Peppers

Cilantro Pesto Pasta

Tasty and energizing! Easy to make!

Pesto:
1 big bunch cilantro
2-3 tbsp walnuts
2-3 tbsp firm tofu
1 tbsp (or less) of olive or walnut oil

Pulse together first 3 ingredients into a paste.
Drizzle in oil while blade is running until emulsified.

Roast 2 large red Bell peppers over a open flame until totally charred. Place
in ice water until cool, then peel and de-seed. Slice into thin slices, then
cover with extra virgin olive oil. these peppers can then be kept in the
refrigerator for 2 weeks.

Toss cooked Pasta with pesto sauce and serve with roasted peppers

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.