Tasty Recipes
1 cup broccoli florets
1 lb. dried fettuccini
2 shallots, finely chopped
1 Tbsp. olive oil
2 tsp. minced garlic
1 medium red bell pepper,
cored and cut into thin slices
1 cup snow peas, ends & strings removed
5 ounces grated Parmesan cheese
1/2 cup Sunnyland Small English
Walnut Pieces
1 cup fresh parsley, finely chopped or
1 Tbsp. dried
1/3 cup dry sherry, optional
Cook broccoli in boiling water; drain. Set aside.
Cook pasta in boiling water; drain, reserving 1/2 cup water. Set aside.
Meanwhile, in a large skillet sauté the shallots in olive oil over moder-ately low heat until transparent, about 5 minutes. Add garlic, bell pepper; cook until tender. Add snow peas; sauté 3 or 4 minutes until tender. Blend Parmesan cheese and walnuts in a food processor; add to skillet. Add broccoli, parsley, 1/2 cup of pasta water. Stir in the sherry and return to a boil. Pour over pasta and serve.
Yield: 8 servings.
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