MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gemelli With Artichokes & Yellow Pepper Rouille
Categories: Pasta
Yield: 4 Servings

2 tb Olive oil
2 lg Yellow bell peppers;
- seeded, coarsely chopped
1 sl Firm white bread
1/2 ts Salt
1/8 ts Cayenne
8 oz Gemeli; up to 12 oz
4 cl Garlic; minced
15 oz Can artichoke hearts;
- drained, quartered
2 tb Fresh basil; chopped

A roille is a thick Provencal sauce usually made with roasted red
peppers and thickened with bread. This version uses yellow peppers
that are sauteed rather than roasted, resulting in a much lighter
flavor.

Heat 1 tb olive oil in a large skillet over medium-low heat. Add the
bell peppers, cover, and cook until soft, about 15 minutes. Remove
from the heat.

Trim the crust from the bread and soak in water to cover for 5
minutes. Squeeze out the water and place the bread in a food
processor along with the cooked bell peppers, salt, and cayenne.
Process until smooth, then set the rouille aside.

Bring a large pot of salted water to a boil over high heat. Cook the
gemelli, stirring occasionally, until al dente.

While the pasta is cooking, heat the remaining 1 tb olive oil in a
medium-sized skillet over medium heat. Add the garic and cook until
fragrant, about 30 seconds. Add the artichoke hearts and cook,
stirring to coat with the garlic and oil, until heated through, about
5 minutes.

Drain the pasta and place in a large, shallow serving bowl. Add the
artichokes and toss to combine. Top with the rouille, sprinkle with
the basil, and serve immediately.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)