ROT: Rotini & Cannellini Beans w/Peppers
Source of Recipe
Pasta for All Seasons by Robin Robertson
* Exported from MasterCook *
Rotini and Cannellini Beans with Roasted Peppers
Recipe By : Robin Robertson
Serving Size : 4 Preparation Time :0:00
Categories : Beans, Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 tablespoons olive oil
1 garlic clove -- minced
1 1/2 cups cooked cannellini beans -- rinsed and drained
1/4 cup vegetable stock or water
2 tablespoons flat-leaf parsley
1 tablespoon minced fresh basil or
1/4 teaspoon dried basil
1 pound tricolor rotini
salt
black pepper -- freshly ground
Parmesan cheese -- freshly grated
Preheat the broiler. Halve the bell peppers lengthwise, remove stems and seeds and place on a broiler rack, cut-side down. Broil until the skin blackens and blisters, 5 to 10 minutes, then remove the peppers from the oven and place in a paper or plastic bag. Close the bag tightly and set aside for 10 minutes. Remove the peppers from the bag and scrape off the charred skins. Cut the peppers into 1/4-inch strips.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the peppers and cook 2 to 3 minutes to blend the flavors. Stir in the beans, vegetable stock or water, parsley, and basil and cook until heated through, about 5 minutes. Meanwhile, cook the rotini in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place in a shallow serving bowl. Add the pepper mixture, season to taste with salt and pepper, and gently toss to combine. Serve immediately, passing cheese at the table.
Posted to Clipping-Cooking Digest by Jamie R (craftncook@earthlink.net)
Source:
"Pasta for All Seasons,"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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