Previous: Stuffed Sole
Up: Dinner at Didi's
Next: Pork Chops with Honey and Herbs
Previous Page: Stuffed Sole
Next Page: Pork Chops with Honey and Herbs
1 pound fettucini, or noodles, or spaghetti 1/4 cup butter 2 tablespoons vegetable oil 1.5 cups whole cherry tomatoes 1 clove chopped green onion 1/2 teaspoon salt 1 teaspoon basil 5 cups broccoli, cut into bite-sized pieces 1/2 cup coarsely chopped walnuts 1 cup chicken broth 1/2 cup parmesan cheese 2-4 tablespoons parsley
Boil pasta, drain and set aside.
Melt half the butter in the skillet and combine with oil. Add tomatoes and sauté for 5 minutes until tender. Stir in garlic, onion, salt and basil, and cook for 2 more minutes. Set aside and keep warm.
Meanwhile, steam broccoli until tender. Toast walnuts for 5 minutes and set aside.
Melt remaining butter in a saucepan. Add broth, cheese and parsley and mix well. Add tomatoes, broccoli and pasta and toss. Pour onto a warm platter and sprinkle with nuts.
Harrowsmith Cookbook - Vol 2
Pat Dicer - Mission, B.C.