| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Linguini |
| 1 |
tb |
Walnut oil |
| 2 |
|
Peppers – 1 green; 1 red, de-seeded |
|
|
; and sliced |
| 2 |
oz |
Shallots; finely chopped |
| 2 |
oz |
Chopped spinach |
| 1 |
|
Clove crushed garlic |
| 1/2 |
oz |
Sun dried tomatoes; soaked |
| 1/2 |
oz |
Chopped walnuts |
|
|
Chopped basil |
| 1 |
|
Glass white wine |
|
|
Fresh parmesan; to taste |
INSTRUCTIONS
Cook the pasta in plenty of boiling oiled water according to instructions,
being careful not to overcook. Drain and refresh with cold water.
Using a large frying pan heat some walnut oil and add garlic, shallots and
peppers for a few minutes. Add chopped sun dried tomatoes, walnuts, basil
and white wine.
Add the drained pasta and gently reheat through. Add the spinach and season
well. Cook for only a few minutes, to cook the spinach.
Serve immediately with grated fresh parmesan and chopped fresh basil.
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