Penne with Roasted Peppers & Vermouth

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Ingredients in this Recipe

  • 1 lb. dried penne
  • 1/4 lb. ricotta salata or feta cheese, grated or finely crumbled
  • 2 Tbs. unsalted butter
  • 3 Tbs. extra virgin olive oil, plus more for drizzling
  • 6 bell peppers, preferably a mixture of red, yellow and orange, roasted, peeled and cut into long, narrow strips (see related tip at left)
  • About 12 fresh basil leaves, cut into julienne, plus sprigs for garnish
  • About 8 green onions, white and light green portions, thinly sliced
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground pepper, to taste

Recipe Preparation

See Full Recipe at Williams-Sonoma

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