RIGATONI WITH FIRE-ROASTED JALAPEÑO PESTO Make the lively pesto ahead and toss it with hot pasta. Or, toss the pasta and pesto together, then cover and chill for up to 24 hours and serve as a salad. 6 large fresh jalapeño peppers 1/4 cup freshly grated Parmesan or Romano cheese 2 tablespoons olive oil 1/4 teaspoon salt 6 ounces dried rigatoni 2 tablespoons snipped Italian parsley Fresh Parmesan curls

Pierce wide end of peppers with a long-handled fork; roast peppers over the open fire of a gas burner for 5 minutes or until skin is blackened, turning often. Place peppers in a new brown pepper bag and seal. Let stand for 10 minutes or until peppers are cool enough to handle.

Carefully peel and seed the peppers (see note below). Place peppers, grated cheese, olive oil, and salt in a food processor bowl or blender container. Cover and process or blend until almost smooth; set aside.

Meanwhile, cook pasta according to package directions. Drain; rinse with cold water. Toss cooked pasta with jalapeño pesto and parsley. Garnish with Parmesan curls.

Makes 4 side-dish servings.

NOTE: Hot peppers contain oils that can burn eyes, lips, and sensitive skin. Wear plastic gloves while preparing peppers and thoroughly wash your hands afterward.

1 Serving: Calories: 261, Fat: 9g (Saturated: 2g), Cholesterol: 6mg, Sodium: 223mg, Carbohydrate: 35g, Protein: 8g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]