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    ROASTED RED PEPPER AND WALNUT SAUCE
    from "Monday-to-Friday Pasta" by Michèle Urvater

    This simple sauce is robust enough to carry the flavor of other ingredients and unusual enough to stand on its own. Although I call for it puréed, you can leave yours a bit chunky, if you prefer.

    Served over pasta, the sauce works especially well before a beef, pork, or veal main course. If you add other ingredients to make it your main course, then precede or follow it with a watercress, cucumber, or cabbage salad.

    Keep this sauce in mind when you have leftover Thanksgiving turkey. Served cold, it makes a great condiment. The flavor is a welcome and delightful change from the traditional Thanksgiving fare.

    Makes: About 1 1/2 cups, enough for 1 pound of pasta
    Time: 10 minutes
    Pasta: Strands, ribbons, or medium-size flat or fancy shapes
    INGREDIENTS (CLICK TO BUY)

    1 jar (7 ounces) roasted red peppers, drained
    1 cup (4 ounces) shelled walnuts
    1/4-cup olive oil
    1 tablespoon lemon juice
    Salt and freshly ground black pepper

    Print recipe
    PREPARATION

    In a food processor or blender, combine the roasted peppers, walnuts, olive oil, and lemon juice; purée until almost smooth. Season to taste with salt and pepper, and transfer to a bowl. The sauce will keep, refrigerated, for 4 days.
    Variation:
    Leftover strips of roast beef, chicken, or turkey, as well as smoked turkey or fresh mozzarella cheese, are delicious additions to the sauce. Just be sure to remove the ingredients from the refrigerator the minute you begin to make dinner so that they are at room temperature when you mix them with the sauce — otherwise they might cool the pasta too much.



    Product nutrition and information
     Quantity Ingredients Est.Price
    Roasted Red Peppers - $4.99/lb
     
     
      FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $12.99/14oz
     Resealable Bag
     
      ReaLemon Lemon Juice - $2.99/ea
     32oz
     
    Optional Ingredients
      Barilla Linguine - $1.59/ea
     16oz
     

    lb
    Formaggio Fresh Unsalted Mozzarella - $7.49/lb
     
     
    Applegate Farms Roasted Turkey Breast - $12.99/lb
     Thick
     
    FreshDirect Roast Beef - $12.99/lb
     Thick
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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