Peanut shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small pasta shells |
| 2 | Green onion(s) | |
| ½ | cup | Oil-packed |
| Sun-dried tomatoes plus | ||
| 1 | tablespoon | Of the oil |
| ½ | cup | Dry-roasted salted peanuts |
| 3 | tablespoons | Cilantro, chopped |
| Salt and pepper | ||
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 7-9 min. Drain well.
2. Meanwhile, cut the green onions crosswise in to very thin slices.
Cut the sun-dried tomatoes into long, thin strips.
3. In a large serving bowl, combine the pasta with the green onions, sun-dried tomato strips, and 1 tbs of oil from the tomatoes. Add the peanuts and cilantro and toss. Season with salt and pepper to taste.
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 152
Submitted By DIANE LAZARUS On 12-29-95
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