Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Pasta

  4. Yield: 6 servings

  5. 3 Red peppers

  6. 1 lb Asparagus

  7. 3 tb Olive oil

  8. 2 Garlic cloves, minced or put

  9. -through a press

  10. 1/2 ts Coarse salt

  11. 1 Bunch basil

  12. 1 lb Fresh peas, shelled

  13. -OR 1 c Thawed frozen peas

  14. 1/2 lb Spinach pasta

  15. 1/2 c Chopped fresh parsley, pref.

  16. -Italian flat-leaf

  17. 1/2 c Fresh grated Parmesan cheese

  18. Salt

  19. Freshly ground pepper

  20. Radish roses for garnish

  21. (From "Mediterranean Light" by Martha Rose Shulman, Bantam).

  22. Roast 2 of the red peppers, either under a broiler or above a burner

  23. flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Allow to cool.

  24. Meanwhile, cut off the tips of the asparagus, about 2 from the top.

  25. Trim off the tough base of the asparagus and cut the remaining stalks

  26. into pieces about 1/2 long. Keep the tops separate from the stalks.

  27. cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds.

  28. When the roasted peppers are cool enough to handle, remove the skins

  29. and pat dry. Remove the stems, seeds and membranes and cut into thin

  30. strips. Place in a bowl and toss with 1 tablespoon of the olive oil,

  31. 1 of the garlic cloves, the coarse salt, and 8 large leaves basil,

  32. cut into slivers. Toss together, cover, and refrigerate for at least

  33. 1 hour.

  34. Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes

  35. for the asparagus, 5-10 minutes for the peas. Refresh under cold

  36. water.

  37. Bring a large pot of water to a boil, add salt, and cook the pasta al

  38. dente. Drain and toss with the remaining olive oli, which you have

  39. mixed with the remaining garlic clove. Refrigerate until shortly

  40. before ready to serve or leave at room temperature if serving soon.

  41. Shortly before serving, toss the pasta with the steamed peas,

  42. asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan

  43. and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of

  44. asparagus and a few radishes on the side and serve.

  45. 189 calories;

  46. 8.6 grams total fat;

  47. 2 1/5 grams saturated fat

  48. 7.7 grams protein;

  49. 19.1 grams

  50. 5 1/3 milligrams cholesterol;

  51. 157.6 milligrams sodium. --


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