INGREDIENTS

INSTRUCTIONS

(From "Mediterranean Light" by Martha Rose Shulman, Bantam).  Roast 2
of the red peppers, either under a broiler or above a burner  flame,
turning until all sides are charred. Remove from the heat and  place in
a paper bag or damp towel. Allow to cool.  Meanwhile, cut off the tips
of the asparagus, about 2" from the top.  Trim off the tough base of
the asparagus and cut the remaining stalks  into pieces about 1/2"
long. Keep the tops separate from the stalks.  cut the remaining red
pepper into thin lengthwise strips and cut  these strips in half or
into thirds.  When the roasted peppers are cool enough to handle,
remove the skins  and pat dry. Remove the stems, seeds and membranes
and cut into thin  strips. Place in a bowl and toss with 1 tablespoon
of the olive oil,  1 of the garlic cloves, the coarse salt, and 8 large
leaves basil,  cut into slivers. Toss together, cover, and refrigerate
for at least  Mince the remaining basil. Steam the peas, asparagus
tips, and  asparagus stalks separately, just until crisp-tender, about
5 minutes  for the asparagus, 5-10 minutes for the peas. Refresh under
cold  water.  Bring a large pot of water to a boil, add salt, and cook
the pasta al  dente. Drain and toss with the remaining olive oli, which
you have  mixed with the remaining garlic clove. Refrigerate until
shortly  before ready to serve or leave at room temperature if serving
soon.  Shortly before serving, toss the pasta with the steamed peas,
asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan
and salt and pepper to taste. Serve on individual plates and top each
portion with a spoonful of roasted red peppers. Place spears of
asparagus and a few radishes on the side and serve.  Nutritional
analysis per serving: 189 calories; 8.6 grams total fat;  (2.2 grams
saturated fat); 7.7 grams protein; 19.1 grams  carbohydrates; 5.3
milligrams cholesterol; 157.6 milligrams sodium.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 330
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 35.3mg
Sodium: 708.6mg
Potassium: 706.6mg
Carbohydrates: 44g
Fiber: 9g
Sugar: 8.2g
Protein: 16.1g