| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Sauces, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
EDEN Spaghetti OR EDEN Ribbon Pasta |
| 3 |
lg |
Sweet bell peppers (green or red) |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Slivered almonds, toasted |
| 1 |
lg |
Lemon; (zest only) |
|
|
Sea salt and black pepper to taste |
INSTRUCTIONS
Cut Peppers in half, remove seeds and sear
over a burner or under the broiler until
thoroughly charred and black. Place in paper
bag and allow to sit for 5 minutes. When cool,
gently peel off the skin. Meanwhile, place
garlic cloves in blender or food processor and
mince. For lemon zest, carefully remove the
outer skin, not the bitter tasting white layer,
with a vegetable peeler or a grater. Add
peppers, almonds and lemon zest to blender
and mix until coarsely chopped. Spoon over
hot or cold pasta.
Prep Time: 15 minutes
Yield: 4 servings
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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