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<Recipe recipeId="49664" locale="en">
<RecipeHeader>
<RecipeTitle>*RIGATONI - BOCCONCINI - Roasted Pepper Pasta Salad</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
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<IngredientList>
<IngredientText>Roasted-Pepper Pasta Salad
Recipe courtesy of Food Network Magazine
Serves: 4 servings
Ingredients</IngredientText>
<Ingredient id="1818" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="12.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="12.0" unit="ounces">12 ounces</IngredientQuantity>
<IngredientItem>mezzi rigatoni or other short tube-shaped pasta</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1128" quantity="2.0" unit="" comment="" defaultState="true" weightGram="119.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>bell peppers,</IngredientItem>
<IngredientComment>(red and/or yellow), halved, stemmed and seeded</IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="6.0" unit="cloves" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="cloves">6 cloves</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment>unpeeled</IngredientComment>
</Ingredient>
<Ingredient id="785" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="95.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">1/4 cup</IngredientQuantity>
<IngredientItem>almonds</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="0.3333333333333333" unit="cup" comment="" defaultState="true" weightGram="216.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.3333333333333333" unit="cup">1/3 cup</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1177" quantity="1.0" unit="" comment="" defaultState="true" weightGram="58.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>lemon</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="8.0" unit="ounces">8 ounces</IngredientQuantity>
<IngredientItem>bocconcini</IngredientItem>
<IngredientComment>(small mozzarella balls)</IngredientComment>
</Ingredient>
<Ingredient id="1151" quantity="1.0" unit="bunch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="bunch">1 bunch</IngredientQuantity>
<IngredientItem>fresh basil</IngredientItem>
<IngredientComment>leaves torn</IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Freshly ground pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>Directions
Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.
Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.
Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.
Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

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