| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 3 |
c |
Bow-tie noodles |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Dried basil |
| 1/4 |
c |
Parsley — chopped |
| 2 |
|
Cloves garlic — minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1/3 |
c |
Parmesan cheese — grated |
| 1/2 |
c |
Olive oil |
|
|
Pepper |
|
|
Cherry tomatoes |
INSTRUCTIONS
1. Cook noodle bows according to package directions. Drain, rinse with cold
water, and drain again.
2. In blender or food processor combine vinegar, basil, parsley (if fresh
basil is used, omit parsley), garlic, salt, sugar, cheese, and olive oil.
Whirl or process until smooth and well combined.
3. Lightly mix noodle bows and dressing. Cover and refrigerate for 1 hour
or longer to blend flavors. Serve sprinkled with pepper and garnished with
cherry tomatoes.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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