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How to Make Flan
Peruvian Arroz con Pollo
Vermicelli with Fresh Herbs
vermicelli with fresh herbs
package (16 oz) vermicelli
cup olive or vegetable oil
tablespoons chopped pine nuts
tablespoon chopped fresh parsley
teaspoons chopped fresh rosemary leaves
teaspoons chopped fresh sage leaves
teaspoon chopped fresh basil leaves
pint (2 cups) cherry tomatoes, cut into fourths
Freshly ground pepper, if desired
Cook vermicelli as directed on package.
Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper. Stir in tomatoes.
Drain vermicelli. In large bowl, toss vermicelli and herb mixture. Sprinkle with pepper.
Because the ingredients in this recipe are uncooked, they'll stay warmer if you toss them with the pasta in a prewarmed bowl. To warm your serving bowl, fill it with hot water and let it stand while the pasta is cooking. Pour the water out just before you're ready to add the pasta.
1 Serving (about 1 1/2 cups)
Calories from Fat
% Daily Value
% Daily Value*:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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