Pasta salad with broccoli and sweet red pepper

1 servings

Ingredients

Quantity Ingredient
FUSILLI AI BROCCOLI E
PEPERONI
MAKES 6 SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

Directions

Lively green and red colors make this a festive dish. The garlicky dressing clings to the ridges of the pasta.

1 bunch fresh broccoli, thick stems removed and cut into small florets 1 pound uncooked dry imported fusilli (corkscrew pasta) 1 cup fresh parsley leaves 1 clove garlic, peeled ½ cup extra virgin olive oil 1 teaspoon red wine vinegar Salt and freshly ground black pepper to taste 1 large red bell pepper, cored, seeded, and thinly sliced

1. Place the broccoli florets in a large mixing bowl, cover with cold water, and allow to stand for 30 minutes. Drain. Place the broccoli in a medium-size saucepan fitted with a steamer basket or tray over boiling water. Cover and cook for 5 minutes. Drain and refresh under cold water. Set aside.

2. Bring a large pot of water to a boil over high heat. Add a tablespoon of salt and the fusilli and cook, stirring occasionally, for 7 to 10 minutes, until tender but firm, al dente Drain well and transfer to a large mixing bowl.

3. Combine the parsley and garlic in a food processor fitted with the steel blade. Turn the machine on and process for about 15 seconds, until the parsley and garlic are finely chopped. With the machine running, add the olive oil in a steady stream and the vinegar. Pour over the pasta, mix well, and allow to cool to room temperature. Add the broccoli to the pasta, season with salt and pepper, and toss to combine. Transfer to a serving dish and garnish with the red pepper slices.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (19:47) (159) Fido: Cooking

Related recipes