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Title: Bow Tie Pasta with New Potatoes and Olives
Categories: Pasta Salad
Yield: 4 Servings

1/2cOlive oil
1/4cDry white wine
  Salt and freshly ground
  Black pepper
3 Scallions -- finely sliced
4lgRomaine lettuce leaves --
  Rinsed
1 Red or yellow bell pepper --
  Seeded
1lbNew small red potatoes
4cBow tie pasta
12 Calamata olives -- pitted
2ozCrumbled goat's cheese --
  Optional
  Cut into 1/4 inch wide
  Ribbons
  Cut into eigth inch wide
  Julienne
  Quartered lengthwise

Combine the olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add scallions, romaine lettuce and peppers.

Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or quarters. Boil in a quart of water, partially covered, until they are just tender, about 15 to 20 minutes. Drain and refresh under cold water, pat dry. Cut them into bite-sized chunks and add them to the mixing bowl. Toss them while still warm with olive oil and wine.

While the potatoes are cooking, boil the pasta until al dente, also drain, refresh briefly under cold water and pat dry. Toss with the potatoes, etc. Serve at room temperature. Garnish each portion with black olives and some goat's cheese if you wish.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC format by Gail Shermeyer <4paws@netrax.net>

Recipe By : MONDAY TO FRIDAY SHOW #MF6710

From: Shermeyer-Gail Date: 08 Aug 97 Mastercook Recipes (Mailing List) Ä

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