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New York City Chefs Daily Recipe for 5/08/2001 : Recipe for Pasta, Asparagus, Arugula, Peppers
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pasta & Asparagus, Arugula, Peppers recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 5/08/2001 : Recipe for Pasta & Asparagus, Arugula, Peppers
"Pasta & Asparagus, Arugula, Pepper"

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"As we graze it grows"

3/4 pounds short shape pasta (penne, rotini, rigatoni)
2 red bell peppers, roasted and diced
8 medium size asparagus
3 tablespoons green olive oil
1 cup onion, chopped
3 cloves garlic, crushed
2 cups of fresh arugula leaves, loosely packed (use fresh spinach leaves, if arugula is unavailable)
1/2 teaspoon Italian Herb seasoning
Pinch of cayenne pepper
1/2 cup fresh Italian Parsley, chopped
1/3 cup Romano Cheese, freshly grated

Boil water to cook the pasta. Roast the red peppers and asparagus. Place on a baking sheet and broil until the skins of the peppers are charred all over about 10 minutes.  Asparagus will roast in only 5 minutes;  turn often and drizzle on a few drops of olive oil to keep from drying.  Remove the asparagus first and let cool. Remove the skin from the asparagus and cut into 2 inch pieces, removing the tough ends. When the red peppers are roasted, wrap them in foil or put them in a paper bag and let stand for 10 minutes to steam.  Then remove the charred skins and chop the peppers.  In a large frying pan or wok, sauté onions, the garlic, and red pepper in the oil for 5 minutes;  stir often. Remove the stems from the arugula leaves and break into small pieces.  Add the asparagus, Italian herb seasoning, and cayenne pepper to the garlic and red pepper mixture, and sauté for 3 minutes.  Add the arugula leaves and parsley and stir thoroughly.  Cook for one more minute.  Drain the pasta;  toss with the grated Romano cheese in a large pasta bowl. Add the sauce and blend thoroughly.  Add a little more Romano cheese to the top and serve.
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