| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 3 |
|
Red bell peppers, seeded |
|
|
cut into |
|
|
thin strips |
| 2 |
T |
Minced garlic |
| 8 |
T |
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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