Paradise Pasta with Pine Nuts 1/3 cup pine nuts 1 pound mushrooms 1 medium-size (5 to 6 oz.) onion 4 cloves garlic, minced or pressed 1 tablespoon salad oil 1 teaspoon each dried basil leaves and dried oregano leaves 4 cups broccoli flowerets 1 small (about 4 oz.) red bell pepper, stemmed, seeded, and thinly sliced 1½ cups regular-strength chicken broth About 4 cups hot cooked angel hair pasta (about ½ lb. dried, uncooked), drained About ½ cup freshly shredded parmesan cheese Salt and pepper In a 10- to 12-inch frying pan over medium heat, stir pine nuts often until golden, about 8 minutes; pour from pan and set aside. Rinse, drain, and thinly slice mushrooms. Finely chop the onion. In frying pan, combine mushrooms, onion, garlic, oil, basil, and oregano. Cover and cook over high heat, stirring often, until liquid accumulates. Uncover and stir often until vegetables are lightly browned, about 8 minutes. Add broccoli, bell pepper, and broth. Bring to a boil and cook, covered, until broccoli is just tender when pierced, about 5 minutes. Pour pasta into a large shallow bowl. Pour vegetables and juices onto pasta. Sprinkle with pine nuts and parmesan. Add salt and pepper to taste. Serves 4.

Published in the January '92 issue of Sunset magazine (p107),
submitted by Julie Hoiland of Paradise, California.