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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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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