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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Pasta, Nuts |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Boil/Simmer |
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| Cooking the dry pasta before boiling gives it a toasty, nutty flavour and a warm hue. A few halved cherry tomatoes make a nice garnish on each plate. |
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Ingredients
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1-1/2 cups (375 mL) orzo or other tiny pasta |
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1 cup (250 mL) pecans, chopped |
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1 sweet green pepper, finely chopped |
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1/2 cup (125 mL) finely shredded fresh basil |
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3 tbsp (45 mL) red wine vinegar |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 cloves garlic, minced |
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1/4 tsp (1 mL) each salt and black pepper |
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Preparation
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In skillet, toast pasta over medium heat, stirring often, until light brown, about 5 minutes; set aside. In same skillet, toast pecans over medium heat, stirring often, until golden, 2 to 3 minutes; set aside.
In saucepan of boiling salted water, cook toasted pasta until tender but firm, about 7 minutes; add green pepper and cook for 20 seconds. Drain and rinse under cold water; drain well and transfer to large bowl. Add pecans, basil, vinegar, oil, garlic, salt and pepper. Toss well.
Makes 4 servings.
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Nutritional information
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Per serving: about 541 cal, 11 g pro, 32 g total fat (3 g sat. fat), 55 g carb, 6 g fibre, 0 mg chol, 313 mg sodium. % RDI: 4% calcium, 15% iron, 4% vit A, 47% vit C, 13% folate.
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Source
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Homemakers Magazine: June 2006
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