Summer Pesto Rotini

I made this summer pesto rotini for a picnic, I named it summer because this made a great summer picnic food, also great for potluck.  I wanted something easy to make and tasted good at room-temperature and this dish was created with what I had at my house at that time.  I made some cilantro walnut pesto for this dish, it was easy to make with a food processor.   If you are thinking of what to make for your 4th of July BBQ or picnic, give this dish a try!

Homemade Cilantro Walnut Pesto

Ingredients:

1 (16oz) packet of dried Rotini
Half skinless and boneless chicken breast, thinly sliced and seasoned/ 2 Tuna pouches/ Grill portobello/crimini mushroom
1 red bell pepper, roasted
1 can of garbanzo beans
3 Tbsp. cilantro walnut pesto
3 stalks green onion, chopped
2 Tbsp. pine nuts
Sea salt to taste
Peppers medley/ black pepper to taste, freshly crushed
1 tsp. red pepper flakes

 Roasted red bell pepper

Method:

1.  Preheat oven to 400'F  (if your oven has roast button, then roast it at 400'F).  Wash red bell pepper thoroughly and place on a foil lined baking sheet. Put the chicken breast on a foil lined baking sheet too. Bake the bell pepper in middle rack for 20 minutes.  Turn it over and bake the other half for additional 20 minutes.  At the last 10 minutes, add in the chicken breast in the lower rack.  Take it out, let cool.  When cooled, peel the charred skin away.  Then, tear it open and take out the seeds.  Cut into small pieces, set aside. 

2.  Cooked Rotini according to package instruction, drain and set aside.  I cooked mine longer as indicated because I prefer it softer.

3.  Open a can of garbanzo beans, pour into a colander and rinse under water.  Set aside.

4.  In a large bowl, add in the rotini, garbanzo beans, roasted red bell pepper, chopped green onion and pesto.  Stir until combined.  Then add red pepper flakes and season to taste with sea salt and peppers medley.  Enjoy!  Great serving at room-temperature!