Vegetarian Pasta

Linguine with Hazelnuts:

Slice 1/4-inch off the tops of the garlic and roast in a preheated 350°F oven for about one hour
Remove the garlic from the oven and allow to cool. Squeeze garlic from the cloves. Mash with a fork and set aside
Spread the nuts in a shallow baking pan and roast in the oven for 15 minutes. Immediately after removing from the oven, pour the nuts onto a kitchen towel
Roll the nuts in the towel against a work surface to loosen skins. Remove the skins with your fingers, some may remain intact
Pour the nuts back into the baking pan, crush them with the bottom of a sauce pot and set aside
Cook the paste in boiling water for about 10 minutes or until tender
In a large bowl mix the garlic, oil, parsley, vinegar, salt, pepper and 3/4 of the nuts
Add the pasta and mix or toss thoroughly
Serve hot and garnish

In boiling water cook the pasta to al dente and drain
Place the hot pasta in a large bowl
Add the broccoli, zucchini, yellow squash, red pepper and scallions
In a food processor or blender, combine the garlic, mustard, vinegar, oil and season to taste. Process until smooth and add the parsley
Add the processed ingredients to the "hot pasta". Toss together, serve in a large bowl in the center of the table or individual portions and garnish

Heat the oil in a non-stick skillet
Add the onion, carrot, cabbage, potato and cumin. Sauté until the onion is soft, about 8 mins.
Cover the vegetables and allow them to steam (add a little amount of water to prevent if necessary) until the cabbage is very tender and potato has cooked, about 12 mins.
Toss the cabbage mixture with the cooked pasta and cheese
Serve warm or cold and garnish

This dish is good served at room temperature, the day after it is made
Other cheeses such as mozza, cheddar, fontina, parmesan, asiago, etc. can be used in place of the monterey
Any style or type of pasta can be used, I suggest a short noodle such as an elbow, rotini, penne, etc.
This dish can be made up to three days in advance, but do not over cook the pasta
Garnish with fresh herbs

In a heavy 3 quart pot, sauté the onion in the oil on med-high heat for 5 minutes, or until translucent
Stir in the garlic and cook for one min.
Add the garbanzos, stock and rosemary and bring to a boil
Stir in the fettuccine and cook, stirring occasionally, about 10 minutes, or until pasts is firm-tender and sauce has thickened
Season to taste, add parmesan
Garnish and serve

In a large skillet, sauté the onion, garlic, carrot and sweet peppers in oil on medium heat for 5 minutes, or until the onion are soft
Stir in the mushrooms, dill, nutmeg and paprika and cook, stirring, for 5 minutes, or until the mushroom wilts
Stir in the flour and cook for 5 minutes, stirring constantly
Gradually add the wine and continue cooking until a thick sauce forms
Reduce the heat and fold in the yogurt. Cook, stirring until heated through
Serve over the pasta and garnish with the chives

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