| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces &, Condiments |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Dried spinach pasta |
| 1 |
sm |
Cauliflower head, cut into florets |
| 1/2 |
c |
Olive oil |
| 1 |
|
Onion, sliced into half moons |
| 1/2 |
c |
Dry white wine |
| 7 |
oz |
Roasted red peppers, drained and cut into thin strips |
| 4 |
oz |
Hazelnuts, toasted, skinned and chopped |
|
|
Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
Bring water to a boil for pasta. Add pasta and cook until al dente.
Steam cauliflower florets separately. When done chop into small bits and
hold until later.
Heat olive oil in a skillet. Add sliced onions and saute a minute just to
start them cooking. Cover the skillet, reduce the heat, and cook until
tender about 5 minutes. Add the wine and reduce by half. Add the peppers
and saute a moment just to heat through. Season to taste with salt and
freshly ground black pepper. Add cauliflower bits just to rewarm.
When pasta is done, drain it and transfer to a bowl. Top with sauce and
blend the two together.
Garnish with toasted hazelnuts.
To toast and skin hazelnuts:
Set unskinned nuts in a baking pan and roast at 375 degrees until they emit
a roasted aroma.
Rub the skins off between two cloth towels and discard skins. The nuts are
ready to be used.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, [email protected]
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540
Posted to MC-Recipe Digest V1 #495 by [email protected] (Shermeyer-Gail) on
Mar 02, 1997.
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