Linguine with red bell pepper, walnuts and parmesan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Red bell peppers; seeded, cut into |
| ; thin strips | ||
| 2 | tablespoons | Minced garlic |
| 8 | tablespoons | Olive oil |
| 1½ | pounds | Linguine |
| 1½ | cup | Chopped onions |
| ¾ | cup | Coarsely chopped walnuts; (about 6 3/4 |
| ; ounces), toasted | ||
| ⅓ | cup | Chopped fresh parsley |
| 1½ | cup | Freshly grated Parmesan cheese |
| Additional freshly grated Parmesan cheese | ||
Directions
Combine bell peppers, garlic and 6½ tablespoons oil in large bowl.
Season to taste with salt and pepper. Cover and let stand at room temperature 2 hours. (Can be made 1 day ahead. Refrigerate.) Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, heat 1 ½ tablespoons oil in heavy large skillet over medium-high heat. Add onions; saute until tender and brown, about 6 minutes. Add bell pepper mixture; saute 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 ½ cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.
Serves 6.
Bon Appetit November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.