Vegetarian Pasta Salad
2 1/2 quarts of water
1 teaspoon of salt
8 ounces of green tagliatelle or other green pasta
3/4 cup of gorgonzola cheese, crushed
3 tablespoons of vinegar
1 1/4 cups of heavy whipping cream
Salt and pepper to taste
2 shallots, peeled and chopped
1/2 cup of chopped parsley
1/2 cup of chopped fresh chives or 2 tablespoons of dried chives
2 green peppers, seeded and cut into strips
1 hard boiled egg, shelled and sliced
Cook tagliatelle in boiling, salted water until just tender, following
package directions, drain.
Mix crushed gorgonzola with vinegar, cream, salt, pepper, shallots, parsley,
and chives. Combine pasta and green peppers; toss with cheese sauce. Top
with egg slices and serve. Serves 4 |
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