Panasonic NNCT857 Cookery Book & Operating Instructions page 115

Ingredients
350g (12oz) dried pasta
like penne
15 ml (1tbsp) oil
3ml (½tsp) salt
2 red peppers, cut into
chunks
2 red onions, cut into
wedges
2 mild red chillies, finely
diced
3 garlic cloves, coarsely
chopped
5 ml (1tsp) golden caster
sugar
30 ml (2tbsp) olive oil
salt & pepper
700g (1 ½ lb) small ripe
tomatoes, quartered
handful fresh basil leaves
25g (1oz) grated
parmesan
Ingredients
1 bunch asparagus
(approx. 250g/ 9oz)
450ml (¾ pt) hot
vegetable stock
2 leeks, trimmed and
finely sliced
40g (1½oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and
juice ½ lemon
Salt & pepper to taste
40g (1½oz) fresh
parmesan cheese
5g (¼oz) fresh basil
Dish: 3 litre (6 pt) bowl + large ovenproof dish
Oven Accessory: glass turntable + low wire rack on metal
tray
1. Put pasta in a bowl. Add salt, oil and 1 litre of boiling water.
Cover, place on glass turntable and cook on HIGH
MICROWAVE for 15 mins. Drain.
2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1.
3. Place peppers red onions, chillies and garlic in a large oven-
proof dish. Sprinkle with sugar, drizzle over the oil and season
well with salt and pepper
4. Place dish on low wire rack and cook on TURBO-BAKE
230°C + GRILL 1 for 15 mins.
5. Add tomatoes, stir and cook on TURBO-BAKE 230°C +
GRILL 1 for 10 mins. or until golden and starting to soften.
6. Remove the vegetables from the oven. Stir in the pasta and
cook on COMBINATION: TURBO-BAKE 230ºC + GRILL 2 +
WARM MICROWAVE for 5 mins.
7. Tear the basil leaves on top and sprinkle with parmesan to
serve.
Dish: small bowl, large bowl
Oven Accessory: glass turntable
1. Cut off asparagus tips with 2.5cm (1") stem attached. Add
30ml (2tbsp) stock. Cover, place on glass turntable and cook
on HIGH MICROWAVE for 3 mins.
2. Chop remaining asparagus stems into 1cm pieces and leave
to one side.
3. Place leeks and 25g (1oz) butter in a large bowl. Place on
glass turntable and cook on HIGH MICROWAVE for 2 mins.
4. Add the rice to the leeks and stir in the hot vegetable stock.
Cover and cook on HIGH MICROWAVE for 10 mins.
5. Add chopped asparagus stems and cook on HIGH
MICROWAVE for a further 2 mins.
6. Stir in the peas, lemon zest and juice and cook on HIGH
MICROWAVE for 2 mins.
7. Stir in the cooked asparagus tips, basil, remaining butter and
25g (1oz) Parmesan cheese. Heat on MEDIUM MICROWAVE
for 3 mins.
8. Serve in warmed bowls sprinkled with a few whole basil leaves
and the rest of the Parmesan cheese.
113
Serves 4
Serves 4