2 1/2 cup beans, white; cooked
1 1/4 cup vegetable stock
2 bell peppers, red; peeled, -seeded and roast
7 oz (jar) red peppers, roasted; drained
1 1/2 tablespoon tarragon; chopped or
1 teaspoon tarragon, dried
1 tablespoon thyme; chopped or
1 teaspoon thyme, dried
1 1/2 tablespoon marjoram; chopped or
1 teaspoon marjoram, dried
1 lb spaghetti, spinach (or udon noodles; or whole wheat pasta)
2 lb broccoli (about 6 stalks)
1 lb asparagus (about 2 2/3 cups)
3 large bell peppers, yellow or red
3 spinach bunches; trimmed and torn
1/2 cup basil leaves, fresh; shredded
1 1/2 cup poppy seeds
1 salt and pepper to taste
8 tomatoes, sun-dried, oil- packed; drained, slivered
Sauce: Combine 1 1/2 cups beans, stock and roasted peppers in a food processor. Blend until smooth and creamy. Fold in herbs, ad season with cayenne or paprika, salt and pepper. Set aside.
Pasta: Cook pasta in boiling water according to package directions. Meanwhile, prepare vegetables.
Remove broccoli florets from stalks and cut into small, bite-sized pieces. Peel broccoli stalks and cut diagonally into 1/-inch thick slices. Cut asparagus stalks diagonally into 1/4-inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender-crisp, about 10 minutes; remove from steamer and set aside. Steam spinach for 3 to 4 minutes. Cool, press out excess liquid and chop coarsely.
Place pasta in a large warmed bowl. Add sauce, vegetables, basil, poppy seeds and remaining 1 cup white beans. Toss gently to mix. Season with salt and pepper and garnish with sun-dried tomatoes. Serves 6.
Hint: To roast bell peppers, place under broiler for 8 to 12 minutes, until skin is charred, turning freqently. Remove from broiler, place in a paper bag and close the top. Let stand about 10 minutes. Take peppers out of bag andpeel off the charred skin. Slice peppers into strips and remove seeds.
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