Hot pink and blue bow ties
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bow tie pasta |
| 1 | can | (16 oz) |
| Julienne beets, drained | ||
| 1 | bunch | (large) watercress |
| 1 | cup | Walnuts, coarsely chopped |
| 1 | cup | Crumbled blue cheese (4 oz) |
| Salt and pepper | ||
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well.
2. Meanwhile, rinse the beets under cold water, drain and spread out on paper towels to drain well. Cut off and discard the tough bottom 3-4 inches of watercress stalks. Chop the leafy tops coarsely and measure out about 1½ cups. Place in a large serving bowl.
3. In a large frying pan, toast the walnuts over medium heat, shaking the pan often, until lightly browned, 3-4 min. Add to the bowl.
4. Add the pasta to the serving bowl. Sprinkle with the blue cheese and beets and toss. Season with salt and pepper to taste and toss well. Serve warm or at room temperature.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 114
Submitted By DIANE LAZARUS On 12-29-95
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