Preheat the oven to 425 degrees.

Roast the jalapenos on a foil-lined baking sheet for 40 minutes.

Place the peppers in a plastic bag and seal.

Let stand for 20-30 minutes, or until the peppers are cool enough to handle.

Wearing gloves, carefully peel and seed the jalapenos, removing all ribs.

Rinse under cold water to remove excess seeds.

Combine the jalapenos, Parmesan cheese, olive oil, and salt in a food processor.

Process until almost smooth.

Cook the rotini pasta according to package directions.

Drain and rinse with cold water until no longer hot.

Toss the cooked pasta with the jalapeno pesto sauce.

Mix in the diced tomato, sliced black olives, sliced green onions, salt, and pepper.