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Pasta Provencal

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CATEGORY CUISINE TAG YIELD
Dairy, Grains 6 Servings

INGREDIENTS

1 Jar; (7 oz.) roasted red peppers, drained and cut into 1/2-inch strips
1 cn (2 oz.) anchovy fillets; drained and chopped fine
1/3 c Extra-virgin olive oil
1/4 c Chopped fresh parsley
2 tb Capers; chopped
2 ts Minced garlic
1/2 ts Freshly ground pepper
1/4 ts Salt
1/4 ts Red pepper flakes
1 lb Radiatore or fusilli
1/4 c Freshly shaved Parmesan cheese;, (2 1/2 oz.)
1/4 c Toasted pine nuts; (pignoli)

INSTRUCTIONS

Recipe By: LHJ ONLINE http://www.lhj.com
1. Combine all ingredients except pasta, Parmesan and pine nuts in large
serving bowl. 2. Cook pasta according to package directions; drain. 3.
Transfer hot pasta to serving bowl; toss well with pepper mixture. Add
Parmesan and nuts; toss again. Serve immediately. Makes 6 servings.
Ruffle-shaped radiatore catches all the zesty flavors of this quick,
no-cook sauce.
Prep time: 15 minutes Cooking time: 10 minutes Degree of difficulty: Easy
PER SERVING Calories 475 Total Fat 19.5 g Cholesterol 8 mg Sodium 367 mg
Carbohydrates 61 g Protein 15 g
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Apr
10, 1998

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