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Pasta and garbonzo beans with roasted red pep
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| Artist: |
_ |
| Categories: |
Beans, Pastas & Noodles, Roasted |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| oz | Cans garbonzo beans | | | Rinsed and drained | | 1/4
| cup | Plus 3 Tbsp balsamic vinegar | | | Or red wine vinegar | | 1
| cup | Diced drained seeded canned | | | Italian plum tomatoes | | 1 1/2
| lbs | Fusilli or rotini pasta | | 2
| med | Red onions, diced | | 5
| | Red bell peppers, diced | | 1
| cup | Chopped fresh basil | | 4
| large | Garlic cloves, minced | | | X (optional) parmesan cheese | | | On top (originally 1 cup | | | Mixed in to pasta) |
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Procedures:
| 1 | Combine garbonzo beans, onions and vinegar in a bowl. | | 2 | Set aside. | | 3 | Preheat broiler. | | 4 | Combine bell peppers, tomatoes, ?c basil and garlic in another bowl. | | 5 | Spread mixture evenly over heavy large baking sheet (spread with pam type substance). | | 6 | Broil until peppers soften slightly, stirring occasionally ~10min. | | 7 | Add to garbonzo beans. | | 8 | Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well. | | 9 | Sprinkly with remaining ¼c basil and cheese if desired |
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