Red pepper pasta with walnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Large red bell peppers (2 to |
| 3 | ) -- | |
| Chopped | ||
| 5 | Cloves garlic -- peeled | |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | tablespoons | Virgin olive oil |
| ¾ | pounds | Linguini |
| 1 | tablespoon | Virgin olive oil |
| 1 | cup | Onion -- chopped |
| ½ | cup | Walnut pieces |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | tablespoons | Parsley -- coarsely chopped |
| 2½ | tablespoon | Grated Parmesan cheese -- |
| Optional | ||
Directions
Bring 8 cups water to a boil in a large saucepan. Meanwhile, prepare the sauce. For the Red Pepper Sauce: Place the red pepper pieces in a saucepan with ½ cup water. Bring to a boil, cover, and boil gently for 10 minutes. Push the peppers and their cooking liquid through a food mill fitted with a fine screen. (You should have 1+¾ cups.) Crush the garlic with the flat side of a knife, chop it into a fine puree, and add it to the red pepper mixture with the ¾ teaspoon black pepper, and 3 tablespoons olive oil. Stir well with a whisk and set aside in the pan. Add the linguini to the boiling water and cook it for about 8 minutes, until tender but still firm. Meanwhile, heat the 1 tablespoon of olive oil in a skillet.
When it is hot, add the onion and walnut pieces and saute' over medium heat for about 2 minutes, until the onion begins to brown. Transfer the mixture to the bowl in which you will serve the linguini, and stir in the ½ teaspoon salt, ¼ teaspoon black pepper, and parsley. Add ½ cup of the pasta-cooking liquid to the onions and walnuts in the bowl. Then drain the linguini in a colander. Place the drained linguini in the serving bowl and mix well. Bring the red pepper sauce to a boil and divide it among four large plates. Mound the linguini in the center of each plate, sprinkle with the cheese, if using, and serve immediately. Nutrional analysis per serving: calories 591; protein 15 gm; carbohydrates 80 gm; fat 24⅖ gm; saturated fat 2.9 gm; cholesterol 0.mg; sodium 698 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File