| 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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