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
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.