| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Almonds, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes; diced |
| 2 |
tb |
Red wine vinegar |
| 1/4 |
c |
Chopped fresh basil |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Butter |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
c |
Fresh bread crumbs |
| 8 |
oz |
Bow tie pasta |
| 2 |
c |
Shredded green cabbage |
| 1/2 |
c |
Blanched slivered almonds; toasted * |
INSTRUCTIONS
Toss together tomatoes, vinegar and basil; set aside. Stir together olive
oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir
in bread crumbs; cook stirring constantly, until crumbs are golden brown.
Remove from heat. Cook pasta in large pot of boiling water according to
package directions; stir in shredded cabbage during last minute of cooking.
Drain. Toss pasta with tomato mixture. Toss with bread crumb mixture and
almonds. Serve at once.
Servings: 6
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
A Message from our Provider:
“When God ordains, He sustains.”