(Recipes taken from the book Vegetarian Times Vegetarian Beginners Guide)
Fettuccine with Black Olive Pesto and Scallions
Makes 4 large servings
1 or 2 fresh jalapeno peppers, seeded and sliced
2 cloves garlic
2 TBSP chopped onion
2 TBSP chopped fresh parsley
1 tsp fresh thyme or 1/2 tsp dried thyme
One 9 oz. can pitted black olives (plus 3 TBSP black olive brine)
1 tsp red wine vinegar
1 TBSP olive oil
10 oz. spaghetti or fettuccine
salt and coarsely ground pepper to taste
Grated zest of 1 med. lemon
4 large scallions, thinly sliced
1. Set a large pot of lightly salted water on high heat to come to a full rolling boil.
2. In a food processor fitted with a steel blade, finely mince the jalapenos, garlic and onion. Add parsley, thyme, olives and brine, vinegar, and oil to the garlic mixture; pulse three or four times to coarsely chop olives and combine ingredients. Set aside.
3. Drop fettuccine into boiling water and cook rapidly according to package directions until al dente. Set a large colander into a large serving dish and place both in sink. Pour the pasta into the colander, automatically warming the serving dish while draining the pasta.
4. Discard cooking water. Dry underside of dish with a towel, and fill it with fettuccine. Top with pesto sauce, six to eight grinds of fresh pepper and salt to taste. Scatter lemon zest and sliced scallions over top.
Tomato and Mozzarella Salad
Makes 4 servings
4 large or 8 medium plum tomatoes
8 oz. part-skim mozzarella cheese, thinly sliced
6 large fresh basil leaves, thinly sliced
Low-fat vinaigrette or oil and vinegar salad dressing
1. Stand tomatoes, core down, on cutting board, and make vertical 1/4 inch thick slices, stopping just short of the core. Gently press each on the side to open into a fan. Place one large or two small fans on each of 4 salad plates. Slide a slice of cheese between each tomato slice.
2. Scatter basil over each salad, and drizzle with dressing. Serve at once.
They suggest hot garlic bread as an accompaniment.
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