By Mary McDougall
Many people associate pasta with red sauce, but there are many creative sauces that are made with ingredients other than tomatoes. This is another recipe that is a favorite with all of our family. The sauce is served at room temperature and poured over the hot pasta. This dish is also wonderful as a cold pasta salad for lunch the next day.
Prep Time: 30 min
Cook Time: 10 min
1 Place broth, walnuts, parsley, cilantro, lemon juice, garlic, salt, and pepper into a blender jar. Process until smooth. Set aside. Bring a large pot of water to a boil. Add pasta and cook for about 6 minutes. Add broccoli and bell peppers and cook until vegetables and pasta are tender, another 4-6 minutes. Remove from heat, let rest for 1 minute. Drain and place in a large bowl. Pour sauce over and toss well to mix.
Hint: This recipe may easily be varied by changing the vegetables and pasta used. I usually use a spiral vegetable pasta in this recipe.