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Title: Bow Tie Pasta Piquant Categories: Almonds, Pasta Yield: 6 Servings 2 md Tomatoes; diced 2 tb Red wine vinegar 1/4 c Chopped fresh basil 1/4 c Olive oil 1/4 c Butter 1 Clove garlic; minced 1 1/2 c Fresh bread crumbs 8 oz Bow tie pasta 2 c Shredded green cabbage 1/2 c Blanched slivered almonds; -toasted * Toss together tomatoes, vinegar and basil; set aside. Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove from heat. Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking. Drain. Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once. Servings: 6 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh 1998 |