Recipe from: Betty Crocker Cook Book: Bridal Edition
Prep: 10 min/ Total Time: 15 min/ Makes: 6 servings
1 pkg. (7oz) vermicelli
1 Tbsp. olive or vegetable oil
2 Tbsp. pine nuts, toasted
2 Tbsp. sliced ripe olives
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh basil leaves
1 tsp. chopped fresh rosemary leaves
1 tsp. chopped fresh sage leaves
1 pint cherry tomatoes, cut into fourths (2 C.)
freshly ground pepper
Cook and drain vermicelli as directed on package. Toss vermicelli and remaining ingredients.
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