| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta, Dishes |
1 |
Servings |
INGREDIENTS
|
|
Salt |
| 3 |
c |
Orecchiette |
| 6 |
md |
Size fresh sage leaves or 1 teaspoon dried |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Fresh parsley leaves, packed |
| 2 |
c |
Cooked white beans or 19 oz can drained white beans |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Dry white wine |
| 1/2 |
c |
Small dice of mixed yellow green and red bell pepper, for garnish |
|
|
Grated Asiago cheese |
INSTRUCTIONS
Bring large pot of salted water to a boil. Add pasta and cook until it is
tender.
Cut fresh sage leaves into fine shreds; peel and mince garlic, chop
parsley. Rinse and drain canned beans.
Heat olive oil in a medium size saucepan. Add garlic and sage and cook for
10 seconds. Add wine and cook until evaporated, about a minute. Add beans,
cover and simmer until heated through: 2 minutes. Remove from heat and stir
in parsley, season to taste with salt and pepper. Keep warm, covered, off
heat, until pasta is done.
Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss
well and serve immediately garnished with raw peppers. Pass cheese
separately. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC
format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6559
Posted to MC-Recipe Digest V1 #494 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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