Linguine with red bell pepper, walnuts and parmesan

1 servings

Ingredients

Quantity Ingredient
3 larges Red bell peppers; seeded, cut into
; thin strips
2 tablespoons Minced garlic
8 tablespoons Olive oil
1½ pounds Linguine
1½ cup Chopped onions
¾ cup Coarsely chopped walnuts; (about 6 3/4
; ounces), toasted
⅓ cup Chopped fresh parsley
1½ cup Freshly grated Parmesan cheese
Additional freshly grated Parmesan cheese

Directions

Combine bell peppers, garlic and 6½ 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 ½ tablespoons oil in heavy large skillet over medium-high heat. Add onions; saute until tender and brown, about 6 minutes. Add bell pepper mixture; saute 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 ½ cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.

Serves 6.

Bon Appetit November 1994

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Converted by MM_Buster v2.0l.

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