Bean Pasta Primavera

[Guest guest]

This is such a good comfort food meal.

Tina

 

Bean Pasta Primavera

 

Bean Pepper Sauce;

2 1/2 cups white beans, cooked

1 1/4 cups vegetable stock

2 roasted red bell peppers, peeled, seeded

1 teaspoon tarragon

1 teaspoon thyme

1 teaspoon marjoram

1 pinch cayenne

1/2 teaspoon salt

black pepper

 

Pasta;

1 pound spinach spaghetti

2 pounds broccoli

1 pound asparagus

3 large yellow peppers

3 bunches spinach, torn

1/2 cup basil leaves, shredded

1 1/2 tablespoons poppy seeds

salt & pepper to taste

8 oil packed sun dried tomatoes, drained, slivered

 

Combine 1 1/2 cups beans, stock and roasted peppers in

food proc. Blend until smooth and creamy. Fold in

herbs, and season with cayenne or paprika, salt and

pepper. Set aside. Cook pasta in boiling water

according to package directions. Meanwhile, prepare

veggies. Remove broccoli florets from stalks and cut

into bite sized pieces. Peel broccoli stalks and cut

diagonally into 1/4 inch thick slices. Cut asparagus

stalks diagonally into slices about 1 inch long.

Remove seeds from peppers and cut into long slivers.

Steam broccoli, asparagus and peppers until tender

crisp--about 10 mins, and set aside. Steam spinach 3

to 4 minutes. Cool, press out excess liquid and chop

coarsley. Place pasta in large warmed bowl. Add sauce,

veggies, basil, poppy seeds, and remaining 1c white

beans. Toss gently to mix. Season with salt and pepper

and garnish with sun dried tomatoes. Yields 6 servings.

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs

[Guest guest]

This sounds wonderful. I will try it tomorrow.

Katie

 

Tina Lewis <tinamouse45 wrote:

This is such a good comfort food meal.

Tina

 

Bean Pasta Primavera

 

Bean Pepper Sauce;

2 1/2 cups white beans, cooked

1 1/4 cups vegetable stock

2 roasted red bell peppers, peeled, seeded

1 teaspoon tarragon

1 teaspoon thyme

1 teaspoon marjoram

1 pinch cayenne

1/2 teaspoon salt

black pepper

 

Pasta;

1 pound spinach spaghetti

2 pounds broccoli

1 pound asparagus

3 large yellow peppers

3 bunches spinach, torn

1/2 cup basil leaves, shredded

1 1/2 tablespoons poppy seeds

salt & pepper to taste

8 oil packed sun dried tomatoes, drained, slivered

 

Combine 1 1/2 cups beans, stock and roasted peppers in

food proc. Blend until smooth and creamy. Fold in

herbs, and season with cayenne or paprika, salt and

pepper. Set aside. Cook pasta in boiling water

according to package directions. Meanwhile, prepare

veggies. Remove broccoli florets from stalks and cut

into bite sized pieces. Peel broccoli stalks and cut

diagonally into 1/4 inch thick slices. Cut asparagus

stalks diagonally into slices about 1 inch long.

Remove seeds from peppers and cut into long slivers.

Steam broccoli, asparagus and peppers until tender

crisp--about 10 mins, and set aside. Steam spinach 3

to 4 minutes. Cool, press out excess liquid and chop

coarsley. Place pasta in large warmed bowl. Add sauce,

veggies, basil, poppy seeds, and remaining 1c white

beans. Toss gently to mix. Season with salt and pepper

and garnish with sun dried tomatoes. Yields 6 servings.

 

________

Never miss a thing. Make your home page.

http://www./r/hs

 

 

 

 

 

 

 

Never miss a thing. Make your homepage.