Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pasta Riso Pino




Source of Recipe


NBC


List of Ingredients




1 pound rice pasta
1 pound yellow tomatoes
2 red bell peppers
1/2 pound Italian baby string beans
4 cloves of garlic
1 cup Extra Virgin olive oil
2 ounces ricotta salata (hard ricotta used for grating)


Recipe



In a sauce pan add oil, slice the garlic, diced yellow tomatoes (no seeds), salt and pepper to taste, simmer 10 minutes medium heat.



While that’s cooking, roast the pepper on an open flame till the outside of the pepper is well done and easy to peel off when cooled, then dice, add to sauce pan.

Leave to the side 1/2 oz. of raw red pepper diced very small to decorate dish at the end.

Once that is done boil the string beans in 2 quarts of water, after 5 min add pasta to the water. Cooking the beans and pasta together, that gives the pasta additional flavor.

When pasta is done after 6 to 8 minutes, strain the pasta and beans together. Add sauce to pasta and string beans, mix well. Then grate the hard ricotta salata as you use regular cheese and sprinkle the raw peppers for decoration.