Sweet Pepper Pesto Pasta

Ingredients

• 20 miniature sweet peppers, seeded and cut into rings


• 2 teaspoons olive oil


• 1/2 teaspoon garlic powder


• 4-1/2 cups uncooked bow tie pasta


• 1 cup prepared pesto


• 1 can (2-1/4 ounces) sliced ripe olives, drained


• 1/3 cup grated Parmesan cheese

Directions

1. Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly.


2. Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl.


3. Stir in pesto, olives, and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.

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