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
Recipes as an idea can be tracked back into distant history, at least as far as the early Egyptians, and possibly even further than that. However, sadly, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. Aspicius tells us how the cooks of his times were skilled in the use of many different herbs and spices, including a few you will know like basil, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, such as basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on cooking, some of which are now in private cookery archives. When we get to the twentieth century, recipe books were in high demand, mostly due to more people being able to read, people having more spare time and being a little richer. The TV revolution brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Bean Pasta Primavera recipe.
