| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta-pd |
1 |
Servings |
INGREDIENTS
| 4 |
ts |
Pine nuts |
| 2 |
lg |
Garlic cloves |
| 2 |
c |
Or 1 pound tomatoes, coarsely chopped and seeded |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
lg |
Jalapeno chili, seeded and chopped |
| 2 |
c |
Macaroni or other small tubular pasta |
| 2 |
c |
Arugula, sliced, or 2 large bunches |
INSTRUCTIONS
Finely chop pine nuts and garlic in processor. Transfer to large nonstick
skillet. Add tomatoes, oil and jalapeno. Season mixture with salt and
pepper. Let stand at room temperature for one hour.
Cook pasta in large pot of boiling salted water until just tender but firm
to the bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4
cup cooking liquid tot tomato mixture. Stir over medium-high heat until
heated through, about 4 minutes. Remove from heat. Add arugula and toss to
blend. Season with salt and pepper.
Yield: 4 servings
Nutritional information: 312 calories and 9 grams of fat per serving
(Courtesy of Bon Appetit magazine)
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: Recipe For Health Posted to MC-Recipe Digest V1 #639 by
4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”