INGREDIENTS

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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