Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Pasta With Nut Sauce
Famous Authors (View All Authors)
Pasta And Pastasauces - Pasta With Nut Sauce Post by :Lee_Benson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2166

Click below to download : Pasta And Pastasauces - Pasta With Nut Sauce (Format : PDF)

Pasta And Pastasauces - Pasta With Nut Sauce

1 pound linguine
1 large shallot finely chopped (can substitute 1/2 cup grean onions)
1 tablespoon olive oil
2 to 3 cloves garlic finely chopped
1 large red pepper (1 to 2 cups) julienned
1/4 pound pea pods, ends and strings removed
5 1/2 ounces freshly grated Parmesan cheese (1 heaping cup)
2 3/4 ounces chopped pecans (1/2 cup plus 2 tablespoons)
1/3 cup Marsala or Medium Sherry
Green parts of 1 bunch green onions shredded, for garnish
1/4 cup fresh parsley finely chopped
8 ounces fresh spinach leaves, well washed


Put large pot of water on to boil for the pasta.

Saute the shallots in olive oil in skillet over medium heat til transparent about 5 minutes. Add garlic and continue to cook 2 to 3 minutes. Add red pepper, and saute for few more minutes.

When pasta water comes to a boil, add the pasta uncovered to desired doneness.

Add pea pods to saute mixture five minutes before the pasta is done.

Combine Parmesan and pecans in food processor or blender, with processor running, add 1 cup of hot pasta water and puree to a smooth consistency.

Drain pasta and toss with the cheese mixture.Add the Marsala and spinach to the saute pan, return to a boil, then pour over the pasta and toss well. Garnish with shredded onion and parsley

Makes 8 servings
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Pasta With Parmesan, Mushroom  And Tomato Sauce Pasta And Pastasauces - Pasta With Parmesan, Mushroom And Tomato Sauce

Pasta And Pastasauces - Pasta With Parmesan, Mushroom  And Tomato Sauce
1 lb. pasta -- any shape 1/4 cup olive oil 1 medium onion -- chopped 3/4 lb. medium mushrooms -- clean/stem/chop 2 tsp. fresh thyme 2 cloves garlic -- minced 4 plum tomatoes -- stemmed/chopped salt and pepper -- to taste 2 tbsp. Italian parsley -- chopped 6 tbsp. Parmesan cheese -- grated Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender. While the
PREVIOUS BOOKS

Pasta And Pastasauces - Pasta With No Name Pasta And Pastasauces - Pasta With No Name

Pasta And Pastasauces - Pasta With No Name
1 lb. cooked pasta 1/4 cup of the water the pasta was cooked in 1/4 cup olive oil 3 garlic cloves, chopped 1/4 tsp. red pepper flakes 1 (6 oz.) can tuna, drained 1/4 cup fresh lemon juice (approx.) zest of 1 lemon, grated 1/2 tsp. salt 3 tbsp. parsley, chopped 1/4 cup Parmesan cheese Warm olive oil in saucepan with red pepper flakes and brown the garlic lightly. Turn heat off and add the flaked tuna. Pour in a little of the lemon juice and the rest of the ingredients, except the Parmesan cheese. Toss in pasta and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT