| 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
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