| 1 | : and drained : (12 to 15 oz) 7 oz roasted red bell peppers -- : (1 jar) drained 1 ?c fat-free chicken broth -- : low salt ?c sun-dried tomato pesto -- : bottled ?ts dried oregano ?ts sriracha or tabasco 4 tb cornstarch 1 whole white onion -- : chopped 1 ts olive oil -- as needed 3 lg cloves garlic -- coarsely : chop ?c white wine -- (fume blanc) 15 oz cannellini beans -- cooked, : drained : salt and pepper -- to taste ?c chopped parsley 1 lb pasta -- pappardelle : parmesan cheese -- fresh |
| 2 | tomato mix: in a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. |
| 3 | Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. |
| 4 | Dissolve the cornstarch in this mixture. |
| 5 | onion mix meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. |
| 6 | Add chopped garlic to wok and saute for 1 minute. |
| 7 | Deglaze the pan with the wine. |
| 8 | bean sauce: stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. |
| 9 | Adjust to taste with salt and pepper. |
| 10 | Add the cannellini beans and heat them. |
| 11 | Add the parsley. |
| 12 | meanwhile, cook the pasta al dente. |
| 13 | Drain. |
| 14 | Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated asiago. |
| 15 | variations/substitutions substitute 1 leek for the onion. |
| 16 | Substitute 1 16-oz can of "recipe ready" ripe roma tomato concasse for the fresh tomato. |
| 17 | Substitute broad egg noodles for the pappardelle. |
| 18 | 1995 (c) lynn fischer: healthy indulgences "pappardelle with roasted red peppers, artichoke hearts, and cannellini beans" |
| 19 | recipe by : |
