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FareShare Gazette Recipes -- March 2009 - P's

 

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Pappardelle Pasta with Onions, Tomatoes, Artichokes, Shaved Asiago & Pesto
 

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* Exported from MasterCook *

Pappardelle Pasta with Onions, Tomatoes, Artichokes, Shaved Asiago & Pesto

Recipe By : Gail Hall on CBC Radio
Serving Size : 2 Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 liters water
1/2 teaspoon salt
1/2 tablespoon olive oil
250 grams pappardelle pasta --(about 1/2 pound)
[any pasta will work]
1 tablespoon olive oil
1/2 cup finely diced onions -- (1/2 to 1 cup)
1/2 cup coarsely diced roma tomatoes -- (1/2 to 1 cup)
1/2 cup coarsely diced marinated artichoke hearts
[drained]
2 tablespoons finely chopped sun-dried tomatoes
[drained if packed in oil or hydrated if dried]
2 tablespoons pesto -- (2 to 4)
1/2 cup shaved or shredded asiago cheese
Sea Salt -- to taste
Freshly Ground Black Pepper -- to taste

Pappardelle Pasta with Onions, Tomatoes, Marinated Artichokes, Shaved
Asiago and Pesto

Bring two litres of water to a boil. Add 1 tsp salt and 1 tbsp olive oil
and pasta. Reduce heat so that water is at a rolling boil (but doesn't boil
over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook
and dry pasta about 8 to 10. Always cook pasta 'al dente' or firm to the
bite. Drain pasta and rinse with cold water. Set aside in a bowl.

Using the same pot or a frying pan, heat up 1 tablespoon of olive oil on
medium high heat. Add onions and sauté for 5 to 8 minutes, until soft and
lightly golden. Add tomatoes, marinated artichoke hearts and sun-dried
tomatoes. Stir to heat through. Add pesto and cooked pasta. Toss to heat
pasta through. Adjust seasoning.

Plate up and top with shaved Asiago cheese.

Serve with a side green salad. For a quick salad, use arugula greens and
toss with a mixture of balsamic vinegar and olive oil.

Yields 2 entrees.

This recipe is shared with permission through the courtesy of the CBC
Radio program Edmonton AM and Gail Hall.
Gail Hall is well known in Edmonton as a culinarian and food activist.
Through her company Seasoned Solutions, Gail operates a loft cooking
school, culinary tours and consulting service for the agriculture, food
and hospitality industries. www.seasonedsolutions.ca
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 6 March 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 90 Calories; 10g Fat (100.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 563mg 
Sodium. Exchanges: 2 Fat.
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