Bow-tie Pesto Pasta

Yield: Makes 8 servings

When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.

Ingredients:
1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium sized red onion, diced (1/4 inch)
1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
3 scallions, thinly sliced
1/2 cup chopped pitted black olives
1 tablespoon olive oil
1 pound farfalle pasta
1 cup prepared pesto
1/4 cup freshly grated Parmesan cheese


Preparation:
1. Combine the peppers, onion, peas, scallions and olives in a bowl.  Reserve.
2. Bring a large pot of salted water to a boil with the olive oil.  Cook the pasta according to package directions.  Drain, reserving 1/2 cup of the cooking water.  Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
3. Add the pesto and reserved vegetable to the pasta; toss to combine.  Toss with cheese and season with salt and pepper, to taste.  Let it rest at room temperature.  Serve immediately or refrigerate for up to 1 day.  Bring to room temperature 30 minutes before serving.  Add more pesto and hot water to thin if necessary.