Name: Red Pepper Pasta with Walnuts
Ingredients: 1 1/2 lb Large red bell peppers (2 to; 3 ) --; Chopped; 5 Cloves garlic -- peeled; 3/4 ts Salt; 1/4 ts Freshly ground black pepper; 3 tb Virgin olive oil; 3/4 lb Linguini; 1 tb Virgin olive oil; 1 c Onion -- chopped; 1/2 c Walnut pieces; 1/2 ts Salt; 1/4 ts Freshly ground black pepper; 2 tb Parsley -- coarsely chopped; 2 1/2 tb Grated Parmesan cheese --; Optional

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Pasta	4	Servings

INGREDIENTS

1 1/2	lb	Large red bell peppers (2 to
3		) —
		Chopped
5		Cloves garlic — peeled
3/4	ts	Salt
1/4	ts	Freshly ground black pepper
3	tb	Virgin olive oil
3/4	lb	Linguini
1	tb	Virgin olive oil
1	c	Onion — chopped
1/2	c	Walnut pieces
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
2	tb	Parsley — coarsely chopped
2 1/2	tb	Grated Parmesan cheese —
		Optional

INSTRUCTIONS

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 1/2 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+3/4 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 3/4 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 1/2
teaspoon salt, 1/4 teaspoon black pepper, and parsley. Add 1/2 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 24.4 gm;
saturated fat 2.9 gm; cholesterol 0.mg; sodium 698 mg.
Recipe By     : Jacques Pepin, Today's Gourmet II
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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