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Bow Tie Pasta With New Potatoes And Olives Recipe

by Global Cookbook

Ingredients

1/2 c. Extra virgin olive oil 1/4 c. Dry white wine Salt to taste Freshly-grnd black pepper to taste 3 x Scallions (green onions) finely sliced 4 lrg Romaine lettuce leaves rinsed, and cut 1/4"-wide ribbons 1 x Red or possibly yellow bell pepper seeded, and cut 1/8"-wide julienne

1 lb New small red potatoes 4 c. Bow tie pasta 12 x Calamata olives pitted, and quartered lengthwise 2 ounce Crumbled goat's cheese (optional)

Directions

1. Combine the extra virgin olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add in scallions, romaine lettuce and peppers.
2. Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or possibly quarters. Boil in a qt of water, partially covered, till they are just tender, about 15 to 20 min. Drain and refresh under cool water, pat dry. Cut them into bite-sized chunks and add in them to the mixing bowl. Toss them while still hot with extra virgin olive oil and wine.
3. While the potatoes are cooking, boil the pasta till al dente, also drain, refresh briefly under cool water and pat dry. Toss with the potatoes, etc.
4. Serve at room temperature. Garnish each portion with black olives and some goat's cheese if you wish.
5. This recipe yields 4 servings.

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