Fri 22 Aug, 2003 11:41 am
PINE NUT SALAD
2 cups pine nuts
2 tablespoons butter
1 teaspoon extra virgin olive oil
1/2 pound alphabet pasta
1/2 cup flat Italian parsley, chopped
1/3 cup green bell pepper, seeded and chopped
1/3 cup red bell pepper, seeded and chopped
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Freshly ground black pepper, to taste
Freshly grated Parmesan cheese; to taste
Cook the alphabet pasta in boiling water; drain and rinse in cold water. (Be extra careful not to overcook the Pasta.)
While the pasta is cooking, in a large skillet, melt the butter and one teaspoon of olive oil. Add the pine nuts and lightly toast them; drain the pine nuts on paper towels and cool.
Very gently, mix together all of the ingredients in a bowl, cover and chill in the refrigerator.
Stir before serving.