Pasta Appetizer

Name: Pasta Appetizer
Total time: 15 min
Yield: 4 servings
Ingredients: 4 tablespoons garlic oil (see note); 1 1/2 cups julienne strips of green, red and yellow bell peppers, equal quantities of each; 1/4 cup walnuts, cut into quarters; 1/4 cup chopped shallots; 1 tablespoon Grey Poupon mustard; 8 ounces fettucini; 3 ounces salted butter, cut into pieces; Juice of 1/4 lemon

By Nancy Harmon Jenkins

Total Time: About 15 minutes
Rating: 4(17)
Comments: Read comments

Featured in: FOR LIBERTY'S 100TH, FIREWORKS FROM 12 TOP CHEFS

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Ingredients

Yield:4 servings

4tablespoons garlic oil (see note)
1½cups julienne strips of green, red and yellow bell peppers, equal quantities of each
¼cup walnuts, cut into quarters
¼cup chopped shallots
1tablespoon Grey Poupon mustard
8ounces fettucini
3ounces salted butter, cut into pieces
Juice of ¼ lemon

Ingredient Substitution Guide

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Preparation

Step 1
Over medium-high heat, saute peppers, walnuts and shallots in garlic oil until the vegetables are tender, approximately 5 minutes.
Step 2
Using a fork, quickly blend mustard into vegetables.
Step 3
Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain well.
Step 4
Add hot pasta and butter to the vegetable sauce, stirring and tossing quickly, for 15 to 20 seconds, until pasta is well coated.
Step 5
Add lemon juice and mix well. Serve immediately.

Tip

To make garlic oil, simply crush 1 or 2 cloves of garlic and place in a jar of vegetable oil. Store in a cool, dark place for a week or longer. For instant garlic oil, saute 2 crushed cloves of garlic in the oil until garlic is brown. Remove and discard. Use oil immediately.