Southern Summer Primavera

[Guest guest]

I think this one will be for dinner tonight...

 

 

* Exported from MasterCook *

 

Southern Summer Primavera

 

Recipe By : Flying Biscuit Cafe'

Serving Size : 1 Preparation Time :0:00

Categories : Main Dish Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fettucine

2 cloves garlic -- minced

1/2 teaspoon crushed red pepper flakes

1/4 cup olive oil

1 Vidalia onion -- thinly sliced

3 cups mustard greens -- cleaned & chopped

2 cups fresh white corn kernels -- pref. Silver Queen

2 tomatoes, peeled -- seeded and chopped

1 1/2 cups black-eyed peas -- cooked and drained

1/2 teaspoon kosher salt

3 tablespoons balsamic vinegar

Toasted Spiced Pecans (recipe follows)

 

Cook pasta till al dente. Drain, rinse, and set aside.

 

Saute' garlic and crushed pepper flakes in olive oil over medium heat. When

garlic becomes golden, add the onion, mustard greens, and corn. Cook until

greens begin to wilt.

 

Add the tomatoes, black-eyed peas, salt, and balsamic vinegar. When vegetables

just being to simmer, toss in cooked fettucine and continue to cook until all

the ingredients are heated through.

 

Divide the pasta into servings and garnish each portion with Toasted Spiced

Pecans.

 

 

 

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NOTES : (The original recipe calls for a garnish of chevre. Somewhere I have a

recipe for chevre-style tofu that would probably be very good with this.)