Title: Bow tie pasta with new potatoes and olives
 Categories: 
      Yield: 4 Servings
 
    1/2 c  Olive oil
    1/4 c  Dry white wine
           Salt and freshly ground
           Black pepper
      3    Scallions (green onions),
           Finely sliced
      4 lg Romaine lettuce leaves,
           Rinsed, cut into 1/4 inch
           Wide ribbons
      1    Red or yellow bell pepper,
           Seeded and cut into 1/8th
           Inch wide
           Julienne
      1 lb New small red potatoes
      4 c  Bow tie pasta
     12    Calamata olives, pitted and
           Quartered lengthwise
      2 oz Crumbled goat's cheese,
           Optional
 
  Combine the olive oil and white wine in the bottom of a mixing bowl;
  season highly with salt and pepper. Add scallions, romaine lettuce
  and peppers.
  
  Scrub the potatoes clean with a vegetable brush. If they are large,
  cut them in half or quarters. Boil in a quart of water, partially
  covered, until they are just tender, about 15 to 20 minutes. Drain
  and refresh under cold water, pat dry. Cut them into bite-sized
  chunks and add them to the mixing bowl. Toss them while still warm
  with olive oil and wine.
  
  While the potatoes are cooking, boil the pasta until al dente, also
  drain, refresh briefly under cold water and pat dry. Toss with the
  potatoes, etc. Serve at room temperature. Garnish each portion with
  black olives and some goat's cheese if you wish.
  
  Yield: 4 servings