Spinach pasta with roasted red pepper sauce

4 servings

Ingredients

Quantity Ingredient
12 ounces Dried spinach pasta
1 small Cauliflower head; cut into florets
½ cup Olive oil
1 Onion; sliced into thin
Half moons
½ cup Dry white wine
1 Jar Roasted red peppers - (7oz); drained, and
Cut into thin strips
4 ounces Hazelnuts; toasted, skinned,
And chopped
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly-ground black pepper. Add cauliflower bits just to rewarm. When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used. This recipe yields 4 servings.

Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6540 broadcast 01-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-18-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

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