Grecian Pasta

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* Exported from MasterCook *

 

Grecian Pasta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Pasta

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil -- divided

2 cloves garlic -- minced

1/2 thinly sliced red pepper

1/2 thinly sliced yellow pepper

1/2 thinly sliced green pepper

2 large ripe tomatoes -- peeled, seeded, and

diced in 1/2-inch pieces (2 cups)

4 ounces soft goat cheese (chèvre)

1/2 cup coarsely chopped toasted hazelnuts

1/2 cup cooked artichoke hearts -- quartered

1/2 cup Kalamata or Sicilian olives (see note)

1/4 cup chopped fresh basil

2 tablespoons fresh lemon juice

Freshly ground black pepper to taste

-----Penne Pasta-----

2 1/2 quarts water

2 teaspoons salt

8 ounces penne pasta -- (8 to 10)

 

 

In large skillet, heat 1 tablespoon olive oil. Over medium heat, sauté garlic

(we used 3 cloves) until softened, about 2 minutes. Add peppers (we used all of

three peppers) and sauté for another 2 minutes. Add tomatoes (we used 3) and

stir just until they release their juices, about 2 minutes. Stir in goat cheese

(we used 5.3 ounce package) to make a creamy sauce.

 

Toss with cooked pasta (we used 1 pound), hazelnuts (we used 3/4 cup nuts, which

are also known as filberts), artichokes (we used 8.5 ounces of drained, canned

artichokes), olives and basil. Drizzle with lemon juice (we used 3 tablespoons)

and remaining olive oil (we used 2 tablespoons). Season with freshly ground

black pepper to taste.

 

Note: If these two types of olives are unavailable, any other brine-cured olive

may be substituted.

 

 

Pasta:

In a 4-quart kettle bring water to boil. Add salt and pasta, stir, and cook

until just barely tender, about 8 to 10 minutes. Drain and rinse, if desired.

 

Adapted from " Hazelnuts and More " by Lucy Gerspacher

 

 

 

 

 

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