Sunday, November 15, 2009

Fusilli with Roasted Peppers

1 lb dried long fusilli
dash of olive oil
2 yellow peppers, deseeded and cut into chunks
3 cloves of garlic, crushed
1/4 cup olive oil
1 1/2 cups grated Cheddar cheese
2/3 cup freshly grated Parmesan cheese
chopped, fresh parsley, to garnish

Bring a large saucepan of water to boil, and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, return to the saucepan, and set aside.

Arrange the chucks of pepper on a baking sheet, and place in a broiler for about 5 minutes, or until slightly charred. Preheat the oven to 400 degrees.

Mix the pepper into the pasta with the remaining ingredients, and toss together to combine. Transfer to the ovenproof dish and bake for about 15 minutes, or until heated through and cheese has melted. Sprinkle with the chopped parsley, and serve.

Note: To prevent the pasta from sticking together, wash off the starchy cooking liquid by rinsing the pasta under boiling water from the kettle. Continue as directed in the recipe.

Vegetarian Pasta Cookbook, Sarah Maxwell, 1998

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