| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | California | Side dishes, Vegetables | 7 | Servings |
INGREDIENTS
| 3 | Shallots — minced | |
| 3 | tb | Butter |
| 1 | bn | Broccoli — cut into |
| Florets | ||
| 1/2 | lb | Snow peas |
| 1 | lb | Dried fusilli pasta |
| 1 | c | Grated Asiago cheese |
| 1/2 | ts | Hot-pepper flakes |
| Freshly ground black pepper | ||
| To taste |
INSTRUCTIONS
1. In a large saucepan over medium heat, saute shallots in butter until softened (about 3 minutes); remove from pan and reserve. 2. In same pan, bring water to a boil. Boil broccoli until tender (3 to 4 minutes). Remove with a slotted spoon and reserve. Blanch snow peas in boiling water until bright green (about 30 seconds); remove with a slotted spoon and reserve. Return water to a boil and stir in pasta. Boil until pasta is just tender (about 12 minutes). Drain in colander. 3. In a serving bowl, combine pasta, broccoli, snow peas, and reserved shallots. Toss with 1/2 cup of the Asiago cheese and hot pepper flakes. Transfer to a serving bowl. Sprinkle with remaining cheese and season with pepper. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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