Romaine lettuce leaves, rinsed, cut into; 1/4 inch wid
1
Red or yellow bell pepper, seeded and cut ; 1/8th inch
1
lb
New small red potatoes
4
c
Bow tie pasta
12
Calamata olives, pitted and; quartered lengthwise
2
oz
Crumbled goat's cheese,; optional
INSTRUCTIONS
Combine the olive oil and white wine in the bottom of a mixing bowl; season
highly with salt and pepper. Add scallions, romaine lettuce and peppers.
Scrub the potatoes clean with a vegetable brush. If they are large, cut
them in half or quarters. Boil in a quart of water, partially covered,
until they are just tender, about 15 to 20 minutes. Drain and refresh under
cold water, pat dry. Cut them into bite-sized chunks and add them to the
mixing bowl. Toss them while still warm with olive oil and wine.
While the potatoes are cooking, boil the pasta until al dente, also drain,
refresh briefly under cold water and pat dry. Toss with the potatoes, etc.
Serve at room temperature. Garnish each portion with black olives and some
goat's cheese if you wish.
Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6710
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 08:18:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
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