| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Meats |
Indo |
Cherries, Eggplant, Main dishes, Pasta, Peppers |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Raw walnut halves |
| 8 |
oz |
Dried cartwheel or fusilli |
|
|
pasta |
| 2 |
oz |
Asiago or Parmesan-Reggiano |
|
|
cheese |
| 3 |
|
Bell peppers |
| 4 |
|
Japanese eggplant or 1 globe |
|
|
eggplant |
| 2 |
T |
Extra virgin olive oil |
| 4 |
|
Sprigs basil, optional |
| 1/4 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Chicken stock |
| 1 |
T |
Minced lemon zest |
| 2 |
T |
Freshly squeezed lemon juice |
| 6 |
|
Cloves garlic, finely minced |
| 1/2 |
c |
Chopped parsley |
| 1/4 |
c |
Chopped basil leaves |
| 1 |
T |
Red peppercorns |
| 1 |
t |
Asian chili sauce |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Preheat the oven to 325 F. Toast the nuts for 15 minutes. Set aside
the pasta and cheese. Stem and see the peppers, then cup into 2 inch
wide strips. Stem the eggplant, then cut lengthwise into 1/4" wide
slices. Place the vegetables in a large bowl. Set askde the 2 tbsps.
of olive oil and basil sprigs. In a small bowl combine all the
ingredients for the marinade. Stir; pour over the vegetables. Toss the
vegetables until well coated. Marinde for 30-60 minutes at room
temperature. Grill the vegetabes over medium heat on an outdoor gas or
charcoal grill or on an indoor grill until they are softened slightly
and acquire light grill marks. During cooking, brush a little marinade
over the vegetables. When done cut the vegetables into 1" wide pieces.
Refrigerate. Save the remaining marinade. Grate the cheese, about 1/2
cup. Cut the basil sprigs into slivers and sprinkle over pasta. bring
4 quarts of water to a boil. Cook pasta until al dente or to desired
doneness. Drain well. Combine vegetables, leftover marinade and pasta.
Top with cheese and serve. Serves 4 as a side dish or 2 as a main
dish. Recipe from Hot Pasta by Hugh Carpenter and Teri Sandison, '96.
Recipe by: CompuCOOK machine in Krogers Supermarket Posted to
MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@sojourn.com>
on Jan 14, 1998
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”