Red Pepper Pasta With Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Large red bell peppers, 2 to |
| Chopped | ||
| 5 | Cloves garlic, peeled | |
| 3/4 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 3 | T | Virgin olive oil |
| 3/4 | lb | Linguini |
| 1 | T | Virgin olive oil |
| 1 | c | Onion, chopped |
| 1/2 | c | Walnut pieces |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 2 | T | Parsley, coarsely chopped |
| 2 1/2 | T | Grated Parmesan cheese |
| Optional |
INSTRUCTIONS
3 ) 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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Nutrition (calculated from recipe ingredients)
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Calories: 465
Calories From Fat: 102
Total Fat: 12.1g
Cholesterol: 2.8mg
Sodium: 1196.6mg
Potassium: 643.5mg
Carbohydrates: 76.6g
Fiber: 6.9g
Sugar: 9.6g
Protein: 15.6g