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Fusilli with summer pesto
To make the pesto, remove any large stalks from the herbs, then put the leaves in a small blender or food processor with the pine nuts, garlic and a little of the oil. Blend until well mixed. Gradually add the remaining oil to form a fairly ... [... more]
All Recipes AU |
Mediterranean Fusilli
Originally from Betty Crocker's Easy One-Dish Meals, Sept. 1995 Cook capers and garlic in oil, stirring constantly, until garlic is golden. Reduce heat, cover and simmer 20 minutes, stirring occasionally. 2 28-oz cans Roma (Italian pear-shaped) ... [... more]
International Vegetarian Union |
Fusilli With Radicchio And Pancetta
Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them. Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and ... [... more]
International Vegetarian Union |
Fusilli with Garden Vegetables and Tarragon
Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them. Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and ... [... more]
International Vegetarian Union |
Fusilli With Zucchini, Chick Peas And Sun-Dried Tomatoes
Add tomatoes, raise heat to moderately high and cook, stirring, until they collapse and form a sauce, about 10 minutes. Add zucchini, salt and pepper. Add 1/4 cup water, cover and simmer gently until zucchini are tender, about 10 minutes. Recipe ... [... more]
International Vegetarian Union |
Pomodoro Pasta Ala Pugiese - GEORGE NEGUS
Slice tomatoes in half and place onto a baking tray. Scatter with oil, garlic, oregano, salt and pepper. Place in a preheated 180 degrees C oven for 30 minutes. Heat water in a large saucepan, add the fusilli and cook for 5-6 minutes, or until al ... [... more]
Australian Womens Weekly |
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