VALERIE BERTINELLI PASTA RECIPES
ANTIPASTO PASTA SALAD RECIPE | VALERIE BERTINELLI | FOOD ...
Provided by Valerie Bertinelli
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
- Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.
PASTA E FAGIOLI RECIPE | VALERIE BERTINELLI | FOOD NETWORK
Provided by Valerie Bertinelli
Categories appetizer
Total Time 1 hours 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
- Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
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PASTA E FAGIOLI RECIPE | VALERIE BERTINELLI | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category appetizer
Reviews 4.6
Total Time 1 hours 10 minutes
Category appetizer
- Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
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