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Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

12 ounces fettuccini
1 teaspoons olive oil
2 large tomatoes
1 bunch broccoli
3 ounces pitted black olives
1/2 cup chopped walnuts

Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
Mix with olive oil. Seed tomatoes and chop coarsely. Slice peeled broccoli stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water.
Drain, rinse in cold water and drain again. Add tomatoes, broccoli, olives and walnuts to the pasta and toss gently.

2 cups fresh basil
2/3 cup olive oil
2 cloves garlic
1/4 cup grated parmesan
1/4 cup chopped walnuts
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
Add the olive oil in a slow stream until it is all combined.
Stir in salt and pepper.

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