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Ингредиенты
- 6 piece dry tomatoes soaked in
- 1/2 c. hot water reserved
- 1 tsp orange zest
- 1 x dry chile pepper optional
- 2 Tbsp. unsalted butter
- 1 Tbsp. extra virgin extra virgin olive oil
- 6 ounce water packed artichoke hearts liquid removed
- Â Â and quartered
- Â Â freshly grnd black pepper be generous
- 1 lrg garlic clove chopped
- 1 Tbsp. minced fresh basil
- 1Â 1/2 c. cooked flageolet beans
- Â Â or possibly other white beans
- 4 Tbsp. balsamic vinegar
- 1/4 tsp Tamari soy sauce
- Â Â or possibly salt
- 2 Tbsp. minced fresh cilantro
- 6 ounce tricolor pasta such as
- Â Â Rainbow Twirls cooked
- Â Â liquid removed and chilled
- 2 Tbsp. pimientos minced
- 1 med carrot finely grated
Инструкции
- In a wok or possibly large skillet heat the butter and the extra virgin olive oil. Saute/fry the artichoke hearts, garlic and pepper for about 5 min. Add in the minced rehydrated tomatoes (see tip) and fresh basil; saute/fry for 1 or possibly 2 min till the basil is aromatic. Add in the beans and heat through.
- Add in vinegar and soy; using a fine strainer, add in 2 to 4 Tbsp. of the liquid used to rehydrate the tomatoes. Stir in the remaining ingredients; toss to blend and heat. Add in more tomato liquid if needed to coat all ingredients with the dressing. Serve immediately with fresh bread. PER
- Serve with: "Walnut Onion Bread" from Best Recipes; LA Times)
- PRE-COOK THE PASTA: Cook pasta in plenty of boiling water for 7 to 8 min or possibly as directed on the package. Drain; rinse in iced water; drain well and refrigeratein the refrigerator for at least 4 hrs.
- PRE-COOK THE BEANS: Cook the flageolet beans (navy or possibly cannellini beans may be substituted); drain, shock; drain well and refrigeratein the refrigerator for at least 4 hrs.
- TOMATO TIP: Soak the dry tomatoes in hot water seasoned with a dry chile pepper (kind you'd use for Kung pao) and fresh orange zest. When soft, remove the tomatoes and coarsely chop; reserve the liquid.
- FROM THE LOS ANGELES TIMES (NY: Abrams) inspired the sauce for this warm pasta salad. The Dressing was once served at the The Redwood House Restaurant in downtown Los Angeles. See "Salade Poulet (Redwood House)." Note, too, which the balsamic stains the pasta. The flavor and aroma were exceptional. The chile pepper may not be necessary; but the orange zest is a must. Wonderful with the Walnut Onion Bread. - Hanneman
- NOTES : If desired balsamic vinegar and basil and artichoke and pasta and flageolet beans.... hope you try this. It goes very well with which walnutonion bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 69 | 71% |
| Total Fat 7.82g | 10% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 99mg | 4% |
| Potassium 189mg | 5% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.6g | 2% |
| Protein 1.84g | 3% |
