Date:    Tue, 05 Apr 94 10:26:31 EDT
 From:    csfb1!tramp!jmemon@uunet.uu.net (Janine Memon)
 
 	Farfalle with Roasted Red Peppers, Garlic, Greens and Mushrooms
 
 	garlic (as much as you like) crushed  or minced
 	vegetable broth (I used the whole can)
 	portobello mushrooms (or any other wild mushrooms)
 	greens (arugula, swiss chard, spinach, etc..) chopped, only leaves
 	red peppers (3)
 	Farfalle pasta (bowties) others would work just as well
 	red wine
 
 	Roasting peppers:
 
 	This can be done on a barbecue or the oven. A barbecue adds
 	a nice charcoal taste but if one isn't available, the oven works fine.
 	Roast peppers until charred on the outside. When this is done,
 	store them in a paper bag for about 15 minutes. The steam allows the
 	skin to be peeled more easily. Remove the outer layer of skin.
 	This can be done while running under cold water. Cut off the top,
 	slice in half and scrape the seeds. The peppers can now be sliced
 	however you like. Store until use -
 
 	Pour about 1/3 cup broth into pan and bring to a boil
 	“Saute” garlic until softens
 	Add red wine, cook down (about 5 mi)
 	Add mushrooms, saute, add more broth and wine, enough to keep pan
 	covered
 	When the mushrooms have cooked down sufficiently, add rest of broth
 	Add chooped greens and red peppers. Cook until greens are wilted.
 	The broth can be cooked down to increase thickness.
 	Add cooked pasta
 
 	Stir and enjoy !
 
 	The sauce can be thickened by adding bean liquid or a variation
 	would be to add some white beans. Red peppers and mushrooms go well
 	together.