Subj : Gemelli With Artichokes And Yellow Pepper Rouille
To   : All
From : Ben Collver
Date : Wed Oct 08 2025 10:36:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gemelli With Artichokes & Yellow Pepper Rouille
 Categories: Pasta
      Yield: 4 Servings
 
      2 tb Olive oil
      2 lg Yellow bell peppers;
           - seeded, coarsely chopped
      1 sl Firm white bread
    1/2 ts Salt
    1/8 ts Cayenne
      8 oz Gemeli; up to 12 oz
      4 cl Garlic; minced
     15 oz Can artichoke hearts;
           - drained, quartered
      2 tb Fresh basil; chopped
 
  A roille is a thick Provencal sauce usually made with roasted red
  peppers and thickened with bread. This version uses yellow peppers
  that are sauteed rather than roasted, resulting in a much lighter
  flavor.
  
  Heat 1 tb olive oil in a large skillet over medium-low heat. Add the
  bell peppers, cover, and cook until soft, about 15 minutes. Remove
  from the heat.
  
  Trim the crust from the bread and soak in water to cover for 5
  minutes. Squeeze out the water and place the bread in a food
  processor along with the cooked bell peppers, salt, and cayenne.
  Process until smooth, then set the rouille aside.
  
  Bring a large pot of salted water to a boil over high heat. Cook the
  gemelli, stirring occasionally, until al dente.
  
  While the pasta is cooking, heat the remaining 1 tb olive oil in a
  medium-sized skillet over medium heat. Add the garic and cook until
  fragrant, about 30 seconds. Add the artichoke hearts and cook,
  stirring to coat with the garlic and oil, until heated through, about
  5 minutes.
  
  Drain the pasta and place in a large, shallow serving bowl. Add the
  artichokes and toss to combine. Top with the rouille, sprinkle with
  the basil, and serve immediately.
  
  Recipe by Vegan Planet by Robin Robertson
 
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