Roasted Red Pepper Sauce - 2 Recipe - Cooking Index
Roasted Red Pepper Sauce - 2 Recipe - Cooking Index
| 12 oz | 340g | Dried spinach pasta |
| 1 oz | 28g | Cauliflower head - cut into florets (small) |
| 1/2 cup | 118ml | Olive oil |
| 1 | Onion sliced into half moons | |
| 1/2 cup | 118ml | Dry white wine |
| 7 oz | 198g | Roasted red peppers - drained and cut into thin strips |
| 4 oz | 113g | Hazelnuts - toasted skinned and chopped |
| Salt and freshly ground black pepper - to taste |
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 375Funtil they emit a roasted aroma.
Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.
Yield: 4 servings
Source:
PASTA MONDAY TO FRIDAY SHOW #PS6540
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