Linguine With Red Peppers, Green Onions And Pine Nuts Recipe - Cooking Index
Linguine With Red Peppers, Green Onions And Pine Nuts Recipe - Cooking Index
On a weekday, accompany this main course with breadsticks and marinated vegetables from the deli. Wrap up with grapes and cookies. For a festive occasion, start with an antipasto of olives and roasted vegetables, then serve an arugula, radicchio and toasted walnut salad dressed with lemon vinaigrette. Finish with an Italian fruit crostata.
Type: Pasta| 1 tablespoon | 15ml | Olive oil |
| 2 | Red bell peppers - cut into strips | |
| 6 | Green onions - cut into thin strips | |
| 2/3 cup | 157ml | Whipping cream |
| 1/2 cup | 118ml | Dry white wine |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 9 oz | 255g | Fresh linguine |
| 1/4 cup | 59ml | Toasted pine nuts |
Heat oil in heavy large skillet over medium-high heat. Add peppers; saute until crisp-tender, about 4 minutes. Add green onions and saute 2 minutes. Transfer vegetable mixture to bowl.
Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, December 1999
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