Free Recipe Red Pepper Pasta with Walnuts

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Red Pepper Pasta with Walnuts Recipe

1-1/2 lb Large red bell peppers (2 to
3 ) –
Chopped
5 Cloves garlic – peeled
3/4 ts Salt
1/4 ts Freshly ground black pepper
3 tb Virgin olive oil
3/4 lb Linguini
1 tb Virgin olive oil
1 c Onion – chopped
1/2 c Walnut pieces
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Parsley – coarsely chopped
2-1/2 tb Grated Parmesan cheese –
Optional

Red Pepper Pasta with Walnuts Preparation

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

Cooking Temperature:

Recipe Serves: 4

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