Inspired by the home city of Louisa Foods this dish is said to have been created in the well-known 'Hill' area of St. Louis, which boasts an eclectic gathering of Italian restaurants, bakeries and manufacturers.
2 cups Alfredo sauce
1 cup sundried tomatoes
¾ cup olive oil
¼ cup Pecorino cheese
1/8 lb butter
2 ea garlic cloves
TT salt and pepper
1 lb broccoli florets (blanched)
4 oz bi colored roasted peppers
TT fresh rosemary
Prepare your favorite Alfredo recipe. Steep sundried tomatoes in hot water, then drain and puree with garlic, olive oil and Pecorino cheese. Sauté vegetables in butter then add hot pasta and allow cooking together briefly. Add a splash of the pasta water to disperse the natural flavor of the vegetables and season. Mirror the plate with sauces and arrange the pasta accordingly. Garnish with fresh rosemary sprigs.
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