| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 3 | lg | Red bell peppers; seeded, cut into |
| ; thin strips | ||
| 2 | tb | Minced garlic |
| 8 | tb | Olive oil |
| 1 1/2 | lb | Linguine |
| 1 1/2 | c | Chopped onions |
| 3/4 | c | Coarsely chopped walnuts; (about 6 3/4 |
| ; ounces), toasted | ||
| 1/3 | c | Chopped fresh parsley |
| 1 1/2 | c | Freshly grated Parmesan cheese |
| Additional freshly grated Parmesan cheese |
INSTRUCTIONS
Combine bell peppers, garlic and 6 1/2 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 1/2 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 1/2 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.
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