Red pepper pasta with walnuts~

4 servings

Ingredients

Quantity Ingredient
1½ pounds Large red bell peppers (2 to
3 ) -- chopped
5 Cloves garlic -- peeled
¾ teaspoon Salt
¼ teaspoon Black pepper -- freshly
Ground
3 tablespoons Virgin olive oil
¾ pounds Linguini
1 tablespoon Virgin olive oil
1 cup Onion -- chopped
½ cup Walnut pieces
½ teaspoon Salt
¼ teaspoon Black pepper -- freshly
Ground
2 tablespoons Parsley -- coarsely chopped
2½ tablespoon Grated Parmesan cheese --
Optional

Directions

It is important to use a 'food mill' here--if pureed in a food processor, the cooked red pepper must be strained afterward to remove the skin.

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 ½ 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+¾ 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 ¾ 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 ½ teaspoon salt, ¼ teaspoon black pepper, and parsley. Add ½ 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 24⅖ gm; saturated fat 2.9 gm; cholesterol 0 mg; sodium 698 mg.

Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (00:59) (160) Fido: Recipes

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