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The Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by
the Islands
Jinx & Jefferson Morgan
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Rasta Pasta
By Jinx and Jefferson Morgan
The Rastafarians on Tortola are gentle folk
who are talented farmers. This red, yellow and green pasta honors their
vegetarian tradition.
Yield: 6 to 8 servings
Ingredients:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, sliced
- 2 yellow and/or red peppers, cored,
seeded and cut in lengthwise julienne slices
- 1 pound fettuccini
- 1 tablespoon olive oil
- 2 cups cooked drained black beans
- 2 cups cooked broccoli floweretes (just the top portion of small
broccoli)
- ¼ cup chopped fresh basil or 1 teaspoon
dried
- 2 teaspoons fresh chopped oregano or ½
teaspoon dried
- Parmesan cheese
Method:
Heat oil in a large skillet and sauté garlic, onions and peppers just
until limp. Add drained, cooked black beans. Cook fettuccini in rapidly
boiling salted water just until cooked. Drain and toss with olive oil.
Combine cooked pasta with pepper mixture, broccoli and seasonings.
Sprinkle generously with freshly grated Parmesan cheese. This can be
served hot or at room temperature as a salad or main dish.
More recipes by
Jinx & Jefferson Morgan
Jinx and Jefferson Morgan's Hotel:
The Sugar Mill
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