Rotini with Water Cress, Sweet Pepper, Pine Nuts, and Garlic

Name: Rotini with Water Cress, Sweet Pepper, Pine Nuts, and Garlic
Yield: Serves 2 as a main course
Ingredients: 1 red bell pepper; 1 tablespoon full-flavored olive oil; 1 bunch water cress; 1½ tablespoons toasted pine nuts; Salt and pepper; Salt and pepper; ½ pound imported Italian rotini pasta; 1 cup vegetable or chicken broth; 1 cup vegetable or chicken broth; 1 tablespoon minced garlic

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 water cress
1 red bell pepper
1 tablespoon ful

Main course
Vegetarian

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