Spinach pasta with roasted red pepper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dried spinach pasta |
| 1 | small | Cauliflower head; cut into florets |
| ½ | cup | Olive oil |
| 1 | Onion; sliced into thin | |
| Half moons | ||
| ½ | cup | Dry white wine |
| 1 | Jar Roasted red peppers - (7oz); drained, and | |
| Cut into thin strips | ||
| 4 | ounces | Hazelnuts; toasted, skinned, |
| And chopped | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-18-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.