Conchiglie and Peas with Red Pepper Coulis

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Conchiglie and Peas with Red Pepper Coulis

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 yellow onion -- chopped

4 red bell peppers -- diced

2 garlic cloves -- chopped

1/3 cup vegetable stock or water

1 teaspoon dried marjoram

salt and freshly ground black pepper

1/2 cup milk or soy milk

1 pound conchigle rigate -- (small shell pasta)

1 cup frozen peas

2 tablespoons minced fresh basil

 

Heat the oill in a large skillet over medium heat. Add the onion, bell peppers,

and garlic, and cook for 5 minutes to soften, stirring occasionally. Add the

stock or water, marjoram, and salt and pepper to taste, cover, and cook 15

minutes longer, or until the vegetables are very soft. Transfer the vegetables

to a food processor and puree. With a fine strainer, strain the coulis into a

saucepan and stir in the milk. Heat over low heat and keep warm. Cook the

conchiglie in a pot of salted boiling water until it is al dente, about 8

minutes. During the last minute of cooking time, add the peas to the pasta.

When the pasta is cooked, drain the pasta and peas, and place in a large serving

bowl. Add the sauce and combine. Sprinkle with the basil and serve

immediately.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 524 Calories; 6g Fat (9.6% calories from

fat); 18g Protein; 100g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 52mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : The sweetness of the peas is complemented by the intense flavor of the

red pepper coulis. Milk or soy milk is added to the coulis to mellow out the

flavor.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0