| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Finely chopped onion |
| 1 |
lg |
Red bell pepper; cut into julienne strips, (about 1 cup) |
| 1 |
lg |
Yellow bell pepper; cut into julienne strips, (about 1 cup) |
| 1/3 |
c |
Dry white wine |
| 1/3 |
c |
Sliced pitted Kalamata or other brine-cured black olives |
| 1/2 |
c |
Finely shredded fresh basil leaves |
| 1/2 |
lb |
Rotelle or fusilli |
| 3 |
oz |
Mild goat cheese such as Montrachet; crumbled, (about 1 cup) |
INSTRUCTIONS
In a skillet cook the garlic in the oil over moderately low heat, stirring,
for 1 minute, add the onion, and cook the mixture, stirring, until the
onion is softened. Add the bell peppers, cook the mixture over moderate
heat, stirring for 5 minutes, or until the peppers are just tender, and add
the wine and the olives. Boil the wine until it is reduced by half, season
the mixture with salt and black pepper, and stir in the basil. In a kettle
of boiling salted water cook the pasta until it is al dents and drain it
well, reserving 1/3 cup of the cooking water. In a serving bowl whisk two
thirds of the goat cheese with the reserved cooking water until the cheese
is melted and the mixture is smooth, add the pasta and the bell pepper
mixture, and toss the mixture well. Sprinkle the pasta with the remaining
goat cheese.
Posted to KitMailbox Digest by GAdams1350@aol.com on Feb 7, 1998
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