Bow Tie Pasta with Blackened Scallops
INGREDIENTS:
2 md Tomatoes; diced
2 tb Red wine vinegar
1/4 c Chopped fresh basil
1/4 c Olive oil
1/4 c Butter
1 Clove garlic; minced
1 1/2 c Fresh bread crumbs
8 oz Bow tie pasta
2 c Shredded green cabbage
1/2 c Blanched slivered almonds;
-toasted *
2 md Tomatoes; diced
2 tb Red wine vinegar
1/4 c Chopped fresh basil
1/4 c Olive oil
1/4 c Butter
1 Clove garlic; minced
1 1/2 c Fresh bread crumbs
8 oz Bow tie pasta
2 c Shredded green cabbage
1/2 c Blanched slivered almonds;
-toasted *
Toss together tomatoes, vinegar and basil; set aside. Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove from heat. Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking. Drain. Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once.
Yield: 6
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See
Yield: 6
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See