Ingredients:
- 3/4
lb
pasta
- 4
cup
blanched vegetables (broccoli flowerettes, julienne carrots, peas or combination
- 3
tablespoon
butter
- 3
tablespoon
Mo Hotta Mo Betta Chiptole Adobo
- 2
each
cloves garlic, finely minced
- 3
each
shallots, finely diced
- 2
teaspoon
balsamic vinegar
- 2
tablespoon
fresh parsley, chopped
- 1/2
cup
orange juice
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Directions:
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Salt the water for your pasta and set to boil. Blanche your vegetables for 1 minute, run under cold water and set aside. Mix the next six ingredients together and stir over very low heat. Just before the pasta is ready, add the orange juice to your mustard sauce and stir to incorporate. Add the vegetables. Drain the pasta and mix with your sauce. Serve with parmesan cheese if desired.
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