Bow tie pasta piquant

Yield: 6 Servings

Measure Ingredient
2 mediums Tomatoes; diced
2 tablespoons Red wine vinegar
¼ cup Chopped fresh basil
¼ cup Olive oil
¼ cup Butter
1 \N Clove garlic; minced
1½ cup Fresh bread crumbs
8 ounces Bow tie pasta
2 cups Shredded green cabbage
½ cup Blanched slivered almonds; toasted *

Toss together tomatoes, vinegar and basil; set aside. Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown.

Remove from heat. Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking.

Drain. Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once.

Servings: 6

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

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