Fusilli with Garden Vegetables and Tarragon
Jun 27th, 2008 | By admin | Category: Herbs, Pasta, Recipes, TarragonVery nice pasta dish, especially when served with a splash of balsamic vinegar.
3 ripe tomatoes
3 slender carrots, peeled and thinly sliced into rounds
4 small summer squash, thinly sliced or cubed
1/2 cup peas or a handful sugar snap peas
1 small red onion, quartered and thinly sliced crosswise
1 yellow or red bell pepper, quartered and thinly sliced crosswise
2 garlic cloves, minced
2 tablespoons chopped tarragon
3 tablespoons extra virgin olive oil
Salt and pepper
12 ounces Fusilli or penne
Bring a large pot of water to a boil. Blanch the tomatoes for 10 seconds, then peel, seed, and dice them. Put them in a large bowl. Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil. Add salt to the water and cook the pasta until al dente. Scoop it out, add it to the vegetables, and toss well. Adjust seasonings and serve. This recipe serves 3 to 4.
Popularity: 2% [?]
