BEAN PEPPER SAUCE
2 1/2 cup white beans, cooked
1 1/4 cup vegetable stock
2 each roasted red bell peppers, - peeled, & seeded
1 tsp tarragon
1 tsp thyme
1 tsp marjoram
1 pinch cayenne
1/2 tsp salt
1 black pepper
PASTA
1 lb spinach spaghetti
2 lb broccoli
1 lb asparagus
3 large yellow peppers
3 each bunches spinach, torn
1/2 cup basil leaves, shredded
1 1/2 tbsp poppy seeds
1 salt & pepper, to taste
8 each oil packed sun dried - tomatoes, dr, ained & - sli
Directions
Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend
until smooth and creamy. Fold in herbs, and season with cayenne or
paprika, salt and pepper. Set aside. Cook pasta in boiling water
according to package directions. Meanwhile, prepare veggies. Remove
broccoli florets from stalks and cut into bite sized pieces. Peel
broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut
asparagus stalks diagonally into slices about 1 inch long. Remove
seeds from peppers and cut into long slivers. Steam broccoli,
asparagus and peppers until tender crisp--about 10 mins, and set
aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop
coarsley. Place pasta in large warmed bowl. Add sauce, veggies,
basil, poppy seeds, and remaining 1c white beans. Toss gently to mix.
Season with salt and pepper and garnish with sun dried tomatoes.
Servings: 6 servings
Bean Pasta Primavera Recipe brought to you by Recipe Ideas
Categories: Bean; Italian; Pasta
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into antiquity, certainly as far into history as pharonic Egypt, and possibly even further. However, in the main part, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also describes how the ancient cooks used many different aromatic flavors, including some that we all recognise such as thyme, rue and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an increase in cookery books, some of which are now in academic collections. Like it or not, the introduction of TV gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Bean Pasta Primavera recipe.
