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Rotini with Water Cress, Sweet Pepper, Pine Nuts, and Garlic
- Serves
2
as a main course - Difficulty
Easy
Published 2001
A pleasingly chewy texture (from both braised and raw cress), bright coloring, speedy preparation, and an attractive sweet-bitter balance make this a useful meal-in-a-bowl. If rotini (corkscrew) pasta is not easy to come by, use farfalle (butterflies). For variation, substitute ½ cup grated Parmesan for the pine nuts.
Ingredients
1 bunch 1 1 tablespoon
Method
- Cut apart and separate water cress leaves and stems. Examine leafy parts and snap off any stems to add to stem pile. Slice stems thin; keep leaves whole. Cut bell pepper into small dice.
- Heat oil in medium skillet over moderately low heat. Add garlic and stir until barely golden—not browned. Add red pepper and toss. Add broth and cress stems. Raise heat, and bo
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