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Title: Bow Tie Pasta with New Potatoes and Olives
Categories: Pasta Salad
Yield: 4 Servings
| 1/2 | c | Olive oil |
| 1/4 | c | Dry white wine |
| Salt and freshly ground | ||
| Black pepper | ||
| 3 | Scallions -- finely sliced | |
| 4 | lg | Romaine lettuce leaves -- |
| Rinsed | ||
| 1 | Red or yellow bell pepper -- | |
| Seeded | ||
| 1 | lb | New small red potatoes |
| 4 | c | Bow tie pasta |
| 12 | Calamata olives -- pitted | |
| 2 | oz | Crumbled 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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