Vermicelli with Artichoke Tomato Pesto

[Guest guest]

Vermicelli with Artichoke Tomato Pesto

 

1 lb. fresh vermicelli

water

olive oil

1/3 cup pine nuts, toasted

2 garlic cloves, minced

1/2 cup thinly sliced white onion

1 can stewed tomato

1/2 cup minced fresh parsley

1/2 cup halved, canned artichoke hearts

1/4 cup finely chopped fresh basil

1/4 cup olive oil

1/2 cup shredded Parmesan cheese

salt and freshly ground pepper to taste

1 lb. fresh vermicelli

 

In 6 quart pot of boiling water, add vermicelli and splash of olive

oil and cook al dente. Meanwhile, in medium skillet on medium-high

heat with heated oil, saute garlic and onions until onions are

translucent. Add stewed tomatoes, parsley, artichoke hearts, basil,

salt and pepper. Reduce heat to low and allow to simmer. Drain the

pasta and transfer to serving plate. Drain any excess liquid off the

skillet mixture (sauce) and spoon atop the vermicelli. Serve

immediately.

 

 

 

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[Guest guest]

I saved this recipe and want to try it now, but I really don't like

artichoke. Will asparagus work? I have a couple cans of that I need to use

soon. What other veggie might work with this?

 

TIA

Liz

 

----Original Message Follows----

badmancanner <badmancanner

 

hummus-and-pesto-recipes

Vermicelli with Artichoke Tomato Pesto

Fri, 2 Feb 2007 11:47:46 -0800 (PST)

 

Vermicelli with Artichoke Tomato Pesto

 

1 lb. fresh vermicelli

water

olive oil

1/3 cup pine nuts, toasted

2 garlic cloves, minced

1/2 cup thinly sliced white onion

1 can stewed tomato

1/2 cup minced fresh parsley

1/2 cup halved, canned artichoke hearts

1/4 cup finely chopped fresh basil

1/4 cup olive oil

1/2 cup shredded Parmesan cheese

salt and freshly ground pepper to taste

1 lb. fresh vermicelli

 

In 6 quart pot of boiling water, add vermicelli and splash of olive

oil and cook al dente. Meanwhile, in medium skillet on medium-high

heat with heated oil, saute garlic and onions until onions are

translucent. Add stewed tomatoes, parsley, artichoke hearts, basil,

salt and pepper. Reduce heat to low and allow to simmer. Drain the

pasta and transfer to serving plate. Drain any excess liquid off the

skillet mixture (sauce) and spoon atop the vermicelli. Serve

immediately.

 

 

 

Everyone is raving about the all-new Mail beta.