| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pmonfri1 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Dried spinach pasta |
| 1 |
sm |
Cauliflower head; cut into florets |
| 1/2 |
c |
Olive oil |
| 1 |
|
Onion; sliced into thin |
|
|
Half moons |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Jar Roasted red peppers – (7oz); drained, and |
|
|
Cut into thin strips |
| 4 |
oz |
Hazelnuts; toasted, skinned, |
|
|
And chopped |
|
|
Salt; to taste |
|
|
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. This recipe yields 4
servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD
NETWORK - (Show # PS-6540 broadcast 01-04-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-18-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
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