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Old November 26th, 2007, 04:58 PM   #1
Kathie Fry
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Default Pasta and Rice Recipes

Share your favorite pasta, rice, noodle, and other grain recipes here. Here's one to get things started...

Chicken or Turkey Tetrazzini

- Kathie

Last edited by Kathie Fry; December 1st, 2007 at 12:30 AM.
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Old December 20th, 2007, 12:25 PM   #2
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Ravioli alla Fiorentina


1 beetroot
4 eggs
1 ounce of grated Parmesan
1 ounce of grated Cheddar
2 1/2 ounces of boiled cream or milk
small pinch of nutmeg
salt
stock
meat or game gravy

Wash a beetroot and boil it, and when it is sufficiently cooked throw it into cold water for a few minutes, then drain it, chop it up and add to it eggs, Parmesan, Cheddar, boiled cream or milk, nutmeg and a little salt. Mix all well together into a smooth firm paste, then roll into balls about the size of a walnut, flour them over well, let them dry for half an hour, then drop them very carefully one by one into boiling stock and when they float on the top take them out with a perforated ladle, put them in a deep dish, dust them over with Parmesan and pour good meat or game gravy over them.
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Old December 21st, 2007, 02:56 PM   #3
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SILICIAN MACARONI AND EGGPLANT


Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens' hearts and livers as follows: Put two tablespoons of butter into a saucepan, fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three-quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve.
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Old February 14th, 2008, 12:35 AM   #4
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Steamed Semolina Bread (Dhokla)

PREPARATION TIME: a few minutes
COOKING TIME: 20 minutes
YIELD: about 30 pieces

1 cup semolina
2 teaspoons rice flour
1 tablespoon chickpea flour
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon fresh ginger, minced
1 or 2 small fresh chilies, finely minced
10 fresh curry leaves, very finely shredded
2 tablespoon chopped fresh coriander leaves
1-1/2 tablespoons oil
1/2 cup yogurt
up to 1/2 cup cold water
1 teaspoon Eno powder, (fruit salts)


The topping:

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
2 tablespoons fresh coriander leaves
1/3 cup grated fresh coconut


1. Whisk together the semolina, rice flour, chickpea flour, salt and turmeric in a medium-sized mixing bowl. Drop in the minced ginger, chilies, the curry leaves and the coriander leaves. Pour in the oil, the yogurt and half the water, and whisk again. While whisking, add more of the water to bring the mixture to an almost pourable batter consistency. Depending on the variety of semolina and the thickness of the yogurt, you may require more or less water.

2. Place a few inches of water in a deep 5 quart saucepan. Select a shallow 9-inch cake tin that will comfortably sit inside the saucepan. Set it on top of an upside down bowl or container inside the saucepan, enabling the tin to sit above the water level and below the top of the saucepan, leaving room for a tight-fitting lid. This will ensure that the bread steams trouble-free. Place the saucepan over full heat and bring the water to a boil.

3. Spray or rub a thin film of oil in the tin. Set the tin in the steaming saucepan. When the water is fully boiling, the steaming tin is in place and the tight-fitting lid to the saucepan is on hand, quickly whisk in the Eno powder into the batter. This will aerate the mixture, an essential step in the steaming process. Quickly pour and scrape the batter into the oiled tin, level it briefly with a spatula an immediately put on the lid. Steam the Dhokla over full heat for 15 - 20 minutes or until the Dhokla is fully set and does not stick to a knife point when inserted.

4. When the bread is fully cooked, lift it from the saucepan while still in its tin, and set aside for 10 minutes to cool and firm up. Cut the bread into 1-1/2 inch squares or diamond shapes.

5. For the final seasoning, heat the oil in a small saucepan. When the oil is hot, sprinkle in the mustard and sesame seeds. When the mustard seeds pop, crackle and turn grayish, and the sesame seeds are a few shades darker and fragrant, pour and spread the seasoning over the Dhokla. Sprinkle with the fresh coriander leaves. Serve warm or at room temperature.
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Old March 16th, 2008, 02:34 AM   #5
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Luciano Pavarotti's 4-Taste Linguini recipe
1 cup (heaping) fresh, chopped parsley
1 to 3 cloves garlic, chopped fine
1 small can tomato paste
1 to 2 cups Parmesan cheese, grated fine
1/2 to 1 teaspoon dry red peppers
Olive oil (2 healthy tilts of the bottle)
Linguini or vermicelli

Chop parsley and garlic; assemble remaining ingredients while noodles are cooking. Drain cooked noodles. Quickly, add all ingredients (except cheese) to noodles and toss. Add cheese and toss again.

Serve immediately with an extra sprinkle of cheese on top.

Serves 2.
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Old March 30th, 2008, 02:55 PM   #6
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this is created for Earth Day April 22nd.
Asparagus with Angel Hair Pasta
Ingredients

8 ounces angel hair pasta
1 tablespoon olive oil
1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
Cooking Instructions
Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
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Old April 3rd, 2008, 09:21 PM   #7
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Mexican Green Chili Rice

(Arroz Verde)

3 large mild fresh green chilies
3 or 4 large spinach leaves
1 cup chopped parsley
1/2 cup chopped fresh coriander leaves
3 cups vegetable broth or stock
1-1/2 teaspoons salt
3 tablespoons olive oil
1/2 teaspoon yellow asafetida powder
1-1/2 cups long grain white rice
1/4 teaspoon coarsely-ground black pepper


Core, de-rib, and quarter the Chilies. place under the griller, roast until they brown a little. Transfer them into a plastic bag. Seal the bag. When cool, carefully remove the chilies, peel them, and cut into thin strips. Put aside in a bowl.

Place the spinach leaves and half the herbs in a food processor with a little of the vegetable stock. Blend to a puree'. Add this puree, along with the remaining stock and the salt to a quart saucepan. Place it over moderate heat and bring it to the boil.

Meanwhile, heat the oil in another quart sized saucepan over moderate heat. When hot, sprinkle in the yellow asafetida powder, stir momentarily, then add the rice and saute' for 2 or 3 minutes, or until translucent.

Pour in the boiling vegetable stock. Increase the heat to full, bring to the boil, cover with a lid, and reduce the heat to a gentle simmer. Cook the rice without stirring for 15 - 20 minutes, or until the grains are soft, dry and tender. Remove the pan from the heat and set aside for 5 minutes. Remove the lid, stir in the remaining herbs and black pepper. Serve hot, garnishing each serve with strips of roasted chilies.

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Old April 8th, 2008, 03:27 PM   #8
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HERB POLENTA

FROM THE 21 CLUB*NYC

1-1/2 quarts milk ( or you may substitute water)
½ tsp sea salt
1 ½ cups yellow cornmeal
1 cup water, as needed
6 Tbsp. sweet butter
½ c. chopped fresh herbs. such as a combing of thyme, oregano, parsley, or chives
6 Tbsp. grated Parmesan cheese

1. In a med- saucepan, combine the milk and the salt and bring almost to a boil. Add the cornmeal in a steady stream, using a whisk to remove the lumps. Simmer the polenta over low heat for 25 minutes, stirring occasionally with a wooden spoon. If it thickens too quickly, add up to 1 cup of water. After 25 minutes, remove the polenta from the heat and add all remaining is hot. Pour the polenta onto a 18 x 12-inch baking pan and smooth out evenly to a ¼ inch thickness with the back of a wooden spoon. Let cool at room temperature for 25 to 30 minutes, until firm.
Cut the polenta into 2-inch squares, then slice the squares diagonally. Sprinkle the triangles with Parmesan cheese and toast them under the broiler until golden.
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Old April 14th, 2008, 02:44 PM   #9
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PENNE ALL’ARRABBIATA
PRIMAVEREA
4 Tbsp. extra-virgin olive oil
½ tsp. crushed dried red chili pepper
4 oz. pancetta, diced, optional
2 garlic cloves, peeled Italian tomatoes, crushed
salt and pepper to taste
1 lb penne rigate (imported)
1 Tbsp. sweet butter (optional)
½ c. grated Parmesan Cheese
½ c. grated pecornino cheese
3 fresh basil leaves, broken

1 In a heavy skillet, heat the oil over low heat and add the chili pepper, pancetta, if using, the garlic cloves and brown lightly. Remove the garlic and pancetta from the pan and discard excess oil. Increase the heat and add the wine and crushed tomatoes. Season with salt and pepper to taste. After 10 minutes, turn heat down and simmer an additional 10 minutes to thicken the sauce.
In a pot of boiling lightly salted water, cook the penne until al dente, about 10 to 12 minutes. drain.
Combine the penne with the sauce over low heat and add the remaining Tbsp butter, if desired. Toss the Parmesan and pecorino cheeses, add the basil leaves, and serve immediately.
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Old May 27th, 2008, 06:42 AM   #10
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Default pepper steak

2 pounds beef sirloin, cut into 2
inch strips
3 tablespoons vegetable oil
1 1/2 cubes beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 chopped large texas sweet onion
2 large green bell peppers, chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

In a large skillet over medium heat, heat the vegetable oil and brown the beef strips. Transfer to a crock pot.

Mix bouillon cubes with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 4 hours, or on Low for 6 to 8 hours.

serve over sticky (short grain) rice. long grain rice just flat out sucks.
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Old May 27th, 2008, 03:57 PM   #11
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Default i don't have a name for this

it's real easy to make, and it tastes good, but i never measure the ingredients, so i am kinda guessing on the amount of spices

4 boneless skinless breast
1 can of hunt's spagetti sauce
1-19 0z. can of diced tomatoes with green chiles (drained)
2-5 oz. cans of hun't tomato paste
1 green pepper, chopped
1/2 onion chopped
1 tspn chile powder
4 tbspn oregano
2 tbspn each rosemary, basil, thyme, cayanne pepper
1/2 tspn salt
2 bay leaves

put everything in a saucepan over med-low heat, put a lid on it.
bake the chicken in the oven at 400 for about 25-30 min. it's ok if it gets a little dry. when it's done, cube it up (or shred if you like) and stir it into the sauce. cook on low for 3 hours. serve over sticky rice, top with shredded mozzerella.
you can nuke it just long enough to melt the cheez if you want to.
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Old June 2nd, 2008, 03:17 PM   #12
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LINGUINE WITH CLAM SAUCE

FROM NYC

32 LITTLENECK CLAMS
3 TBSP OLIVE OIL
6 GARLIC CLOVE,S PEELED AND CRUSHED
PINCH OF FRESH OREGANO
PINCH OF CRUSHED DRIED HOT RED PEPPER FLAKES
3 C FRESH CLAM JUICE OR FISH STOCK
2 LBS LINGUINE
2 TBSP CHOPPED FRESH ITALIAN PARSELY
TBSP CHOPPED FRESH BASIL LEAVES

1. Wash the clams and well by scrubbing them in cold water, then rubbing them together to remove any sand.
2. Remove 12 clams from their shells and mince them, reserving the juices.
3. Heat the olive oil in a larger saucepan and sauté the garlic. Add the clams the minced clams, the reserved clam juice and the oregano, the crushed red pepper, and the clam juice or fish stock. As soon as the clams open, remove them to another pan and keep warm, covered. Cook the sauce over medium heat for 5 minutes.
4. Meanwhile, cook the linguine in rapidly boiling salted water until al dente and drain. Add the linguine to the sauce along with the chopped parsley and basil. Toss for a few minutes until heated through and the linguine absorbs all the flavors in the pan.
5. Garnish each serving of linguine with clams in the shells and their juice. Serve hot.

hint: Use a fish stock instead of bottled clam juice for better results
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Old June 2nd, 2008, 07:54 PM   #13
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ISLAND FLARE COOK-UP RICE

INGREDIENTS
1 TBSP BUTTER
1 ONION, CHOPPED
1 GARLIC, CLOVES, FINELY CHOPPED
1 CARROT, CHOPPED
14 OZ CANNED GUNGA PEAS, DRAINED AND RINSED
1 CINNAMON STICK
1 FRESH THYME SPRIG
2 ½ C VEGETABLE STOCK
2 OZ BLOCK CREAMED COCONUT
1 FRESH GREEN CHILI, SEEDD AND CHOPPED
SALT AND PEPPER
SCANT 2 C LONG-GRAIN RICE

1. Melt the butter in a large, heavy bottom skillet or flameproof casserole. Add the onion, garlic and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
2. Add the carrot, gunga peas, cinnamon stick, thyme sprig, Vegetable stock, coconut and chili, stir well, and season to taste with salt and pepper. Bring to a boil, stirring frequently.
Add the rice and return to a boil, then reduce the heat, cover and let simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed. Remove and discard the thyme sprig and cinnamon stick, then fluff up the rice with a fork. Transfer to individual serving dishes and serve immediately.
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Old June 18th, 2008, 01:09 AM   #14
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ANGELHAIR WITH VEGETABLES

Ingredients


Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion , thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes , halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Directions


In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes.
Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes.
Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes.
Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

serves 4
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Old August 7th, 2008, 04:13 PM   #15
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WHITE CLAM SAUCE FOR LINGUINE
12 OZ ENRICHED LINGUINE
¼ C OLIVE OIL
½ C CHOPPED ONION
¼ C SNIPPED PARSLEY
3 CLOVES GARLIC, MINCED
2 TBSP FLOUR
¼ TO ½ TSP SALT
FEW GRAINS PEPPER
3 CANS (8 OZ EACH) MINCED CLAMS, DRAINED; RESERVE 1 ½ C LIQUID
1. Cook linguine following pkg. Direction; drain and keep hot.
2. Meanwhile heat oil in a large skillet. Add onion, parsley, and garlic; cook about 3 minutes, stirring occasionally.
3. Mix in flour, slat and pepper, cook until bubbly. Add reserved clam liquid gradually, while blending thoroughly. Bring rapidly to boiling, stirring constantly, and boil 1 to 2 minutes. Mix in the minced clams and heat; do not boil.
4. Serve clam sauce on top of hot linguine
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Old August 7th, 2008, 06:51 PM   #16
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My pasta "carbonara" (Don't hang me if it is not by the book!)

400g dry bacon (we don't have Pancetta!)
1 flat spoon Rosemary (dry), double the amount if fresh
1/3 to 1/2 tee spoon nutmeg
1/4 tee spoon cumin
1/3 tee spoon course black pepper
1/2 yellow paprika
1/2 tee spoon Truffle oil (or some dry mushroom powder)
1 spoon of Pesto (basil pesto)
100-200ml White wine (best with Sauvignon blanc)
100-200ml cream (for food, not cakes)

Warm up some olive oil at the staking pan, ad the rosemary and let the oil get some of the taste/smell, ad the truffle oil.
Ad the bacon, fry a bit and ad all the rest of the spices, pesto and paprika. Ad the wine and the cream (adjust the amount of liquid so the the dish is not too wet or too dry), let the dish cook for a few minutes (and to thicken a bit).
Serve with pasta, and fresh Parmesan.

The dish will go with white, rose or red wine.
For instance: Red wine:
With an Australian Shiraz (Yellow tail,Jacobs creek,Linderman), with an Italian Primitivo (from Puglia!), with an American Zinfandel.

White wine: A Sauvignon Blanc or a not too sweet Riesling

Rose wine: Shiraz rose, Zinfandel rose.
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Old August 11th, 2008, 02:39 PM   #17
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we make a similar carbonara, and it's really good. we don't use pacetta either. that stuff tastes like what bacon would, if it was made of plastic and burned. i think your using actual bacon makes the flavor much better.
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Old October 20th, 2008, 10:02 PM   #18
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Pasta & Beans with Tomatoes


The onion is quickly sliced into attractive vertical strips to save time.

4 oz. (1 cup) rotini (spiral pasta)
1 tablespoon olive oil
1 small onion, sliced lengthwise
1 (14.5-oz.) can diced tomatoes
1 (7 1/2-oz.) can garbanzo beans, drained,
rinsed
1/2 teaspoon sugar
1/4 teaspoon Italian seasoning
1/4 teaspoon coarse salt
1/8 teaspoon pepper
1/4 cup Parmesan cheese

1. Cook rotini according to package directions; drain.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Cook and stir onion 3 minutes or until lightly browned. Add all remaining ingredients except cheese. Reduce heat to low; cover and simmer 5 minutes or until flavors have blended.

3. Toss rotini with sauce; sprinkle with cheese.


2 (2-cup) servings
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Old October 21st, 2008, 02:47 PM   #19
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RISOTTO ALLA MILANESE6 cups Chicken Stock
1⁄8 tsp. saffron threads
9 tbsp. unsalted butter (like Delitia Parmigiano
Reggiano "II Burro"
1 small yellow onion, chopped
2 cups vialone or arborio rice
1 cup grated grana padano


1. Bring stock to a bare simmer in a saucepan over medium heat. Put saffron and 1⁄2 cup hot stock into a small bowl; cover and set aside to let soften. Cover stock; keep hot.


2. Heat 5 tbsp. butter in a medium pot over medium heat. Add onions; cook, stirring, until softened, 2–3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until opaque, about 4 minutes.


3. Add 1⁄2 cup stock; cook, stirring often, until stock is mostly absorbed, 2–3 minutes. Add another 1⁄2 cup stock; repeat process until all the stock is used, about 25 minutes total. Continue cooking rice until just al dente, about 3 minutes more. Strain saffron from stock over a bowl; set saffron aside. Pour saffron-infused stock into rice and cook, stirring constantly, about 2 minutes. Gently stir in saffron threads. Remove from heat; stir in remaining butter and half the grated cheese. Serve risotto with remaining cheese on the side.
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Old November 6th, 2008, 04:54 PM   #20
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American Style Asian Pasta

Ingredients:

2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon water
1/2 teaspoon sesame oil
3 tablespoons Peanut Butter
1-1/4 teaspoons minced fresh gingerroot
1-1/4 teaspoons grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces uncooked whole wheat blend linguine
1 cup chopped fresh broccoli
1 medium carrot, grated
1/2 medium sweet red pepper, thinly sliced
1 green onion, chopped
1 tablespoon minced fresh basil
Directions:
In a blender, combine the first 10 ingredients; cover and process until blended. Set aside.
In a large saucepan, cook linguine according to package directions, adding broccoli during the last 5 minutes. Cook until tender; drain.
In a large bowl, combine the carrot, red pepper, onion and basil. Add linguine, broccoli and lime juice mixture; toss to coat. Yield: 4 cups.
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