Recipes Included On This Page Pappardelle Pasta with Onions, Tomatoes, Artichokes, Shaved Asiago & Pesto   Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Pappardelle Pasta with Onions, Tomatoes, Artichokes, Shaved Asiago & Pesto Recipe By : Gail Hall on CBC Radio Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 liters water 1/2 teaspoon salt 1/2 tablespoon olive oil 250 grams pappardelle pasta --(about 1/2 pound) [any pasta will work] 1 tablespoon olive oil 1/2 cup finely diced onions -- (1/2 to 1 cup) 1/2 cup coarsely diced roma tomatoes -- (1/2 to 1 cup) 1/2 cup coarsely diced marinated artichoke hearts [drained] 2 tablespoons finely chopped sun-dried tomatoes [drained if packed in oil or hydrated if dried] 2 tablespoons pesto -- (2 to 4) 1/2 cup shaved or shredded asiago cheese Sea Salt -- to taste Freshly Ground Black Pepper -- to taste Pappardelle Pasta with Onions, Tomatoes, Marinated Artichokes, Shaved Asiago and Pesto Bring two litres of water to a boil. Add 1 tsp salt and 1 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn't boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10. Always cook pasta 'al dente' or firm to the bite. Drain pasta and rinse with cold water. Set aside in a bowl. Using the same pot or a frying pan, heat up 1 tablespoon of olive oil on medium high heat. Add onions and sauté for 5 to 8 minutes, until soft and lightly golden. Add tomatoes, marinated artichoke hearts and sun-dried tomatoes. Stir to heat through. Add pesto and cooked pasta. Toss to heat pasta through. Adjust seasoning. Plate up and top with shaved Asiago cheese. Serve with a side green salad. For a quick salad, use arugula greens and toss with a mixture of balsamic vinegar and olive oil. Yields 2 entrees. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 10g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 563mg Sodium. Exchanges: 2 Fat. Back to Gail Hall Recipe Index

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.