CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
Vegetarian |
Nuts, Pasta, Vegetarian |
1 |
Servings |
INGREDIENTS
1/4 |
c |
Olive oil |
3 |
|
Dried chillies; sliced* |
4 |
|
Garlic cloves; skinned and crushed |
12 |
oz |
Fettucine cooked 'al dente' |
2 |
oz |
Pine nuts; browned under the grill |
3 |
tb |
Chopped fresh basil |
INSTRUCTIONS
Heat the oil in a pan, add the chillies and gently infuse for 5 minutes.
Set aside to cool, then remove the chillies. Return the pan to a low heat,
add the garlic and cook for 1-2 minutes to soften. Pour the flavoured oil
over the hot, drained fettucine. Toss with the pine nuts and chopped basil
until well done. Serve immediately.
*I used about 10 Chili Japones, the small ones usually found in Chinese
dishes. >From Veggie Heaven by Rosamund Richardson
Posted to MC-Recipe Digest by "Montiel Arredondo" <apocrypha7@hotmail.com>
on Apr 20, 1998
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