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| Linguine with Red Bell Pepper, Walnuts And Parmesan
3 large Red bell peppers; seeded, thin strips
2 tablespoons of minced garlic
8 tablespoons of Olive oil
1 1/2 pounds of Linguine
1 1/2 cups of Chopped onions
3/4 cup of Coarsely chopped walnuts, toasted
1/3 cup of chopped fresh parsley
1 1/2 cups of freshly grated Parmesan
Additional freshly grated Parmesan |
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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; sauté until tender and brown, about 6 minutes. Add bell pepper mixture; sauté 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 magazine November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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