Slim red and green pasta
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Red bell peppers |
| 1 | cup | Thinly sliced green onions |
| 1 | can | Low-sodium garbanzos (1 lb) drained |
| ¼ | cup | Basil |
| 1½ | teaspoon | Tarragon |
| 3 | tablespoons | Drained canned capers |
| 1 | pounds | Dried curly pasta (armoniche, rotelle) |
| Salt | ||
| Pepper | ||
Directions
Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes.
Meanwhile, fill a 5- to 6-quart pan ¾ full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.
"Sunset", July 1993 Typed by Karen Mintzias Submitted By MARK SATTERLY On 06-23-95