Bean pasta primavera
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Bean pasta primavera
  Pasta    Vegetarian    Sauces    Beans  
Last updated 6/12/2012 12:51:29 AM. Recipe ID 13074. Report a problem with this recipe.
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      Title: Bean pasta primavera
 Categories: Main dish, Pasta, Sauces, Vegetarian
      Yield: 6 Servings
MMMMM---------------------BEAN PEPPER SAUCE--------------------------
  2 1/2 c  White beans, cooked
  1 1/4 c  Vegetable stock
      2 ea Roasted red bell peppers,
           -- peeled & seeded
      1 ts Tarragon
      1 ts Thyme
      1 ts Marjoram
      1 pn Cayenne
    1/2 ts Salt
           Black pepper

      1 lb Spinach spaghetti
      2 lb Broccoli
      1 lb Asparagus
      3 lg Yellow peppers
      3 ea Bunches spinach, torn
    1/2 c  Basil leaves, shredded
  1 1/2 tb Poppy seeds
           Salt & pepper, to taste
      8 ea Oil packed sun dried
           -- tomatoes, drained &
           -- slivered
  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.

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Recipe ID 13074 (Apr 03, 2005)

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