Wendy and Chef Selwyn Wickham, continue to give you delicious options for Christmas day meals. This time, a colourful Christmas twist on an Italian classic…Pasta Primavera….Stove to plate in 15 minutes.
PASTA PRIMAVERA- Recipe Chef Selwyn Wickham
Central School of Culinary Arts 868-388-3263
1 lb pasta cooked to the al dente stage… chewy
1 red bell pepper..medium
1 green bell pepper… med
I roasted corn cut off the cob
1/3 cup black olives
1/2 red onion ..
1/4 cup parmesan cheese
3 tbsp vegetable oil
3 cloves garlic
1/4 cup olive oil
salt and pepper to taste
Procedure:
Cool pasta to the al dente stage ..drain and set aside
Slice red and green peppers
Slice onions and chop garlic
Cut roasted corn off cob
In a hot saute pan place the vegetable oil …allow to hear then add the garlic and onions.
Saute until translucent then add the remaining vegetables.
Saute for a couple minutes until flavors are infused then add the pasta.
Mix well… add olive oil season to taste then too with parmesan cheese.
Serve hot
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