Pasta dish is full of flavor
For the Nevada Appeal
Here is a flavorful pasta dish with a great combination of flavors. Its from Cristina’s Catering from Sun Valley, Idaho.
This recipe will be featured at Molly’s for Valentine’s Day dinner and at our cooking class on Feb. 20 at 6 p.m.
Call 775-841-5511 to place an order for Valentines Day dinner or come to class. You can see the dinner menus at http://www.mollysgourmetcatering.com.
Extra cooking news …
Molly will be at Borders on Topsy Lane on March 7 from noon-4 p.m. doing a book signing for “Catering Secrets.” Hors d’oeurves from the book will be available to sample at the signing.
– Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.
2 tablespoons butter
1 red onion, sliced in thin crescents
6 cloves garlic, slivered
1 yellow bell pepper, diced
16 to 20 large prawns, peeled and deveined.
1 handful white sweet corn (about 1⁄2 cup)
Salt and pepper to taste
6 Roma tomatoes, sliced
1/2 cup black olives, broken
1/2 tablespoons chipotle puree
2 cups cream
1 tablespoons chopped basil
1 pound fettuccine
Saute onion, garlic, and yellow pepper in butter until pepper is soft. Add prawns and saute for two minutes. Add corn, salt and pepper. Cook for 3-5 minutes. Stir in tomatoes, olives, chipotle, cream, cilantro, and basil, then simmer and reduce to a blend.
Cook fettuccine in boiling salted water until al dente, and drain. Add sauce sprinkle with parmigiano and serve.
1 loaf French bread
1/2 lb. softened butter
3 tablespoons Best Foods mayonnaise
2 tablespoons fresh minced garlic
2 tablespoons minced parsley
2 tablespoons minced green onions
2 tablespoons grated parmesan
Fresh cracked black pepper
Mix all ingredients. Spread on garlic bread and bake for 15 minutes at 350 degrees until golden brown.