Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Keep in mind that the canned artichokes are not as soft as the canned asparagus so you need to add the asparagus at the very end of your recipe and handle it gently or you will have green mush. Chelsea , " Elizabeth Jackson " <hotmamatigger wrote: > > 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. > > Quote Link to comment Share on other sites More sharing options...
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