Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Large red bell peppers (2 to
3 ) -- chopped
5 Cloves garlic -- peeled
3/4 ts Salt
1/4 ts Black pepper -- freshly
Ground
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 Black pepper -- freshly
Ground
2 tb Parsley -- coarsely chopped
2 1/2 tb Grated Parmesan cheese --
Optional

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 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: Marjorie Scofield Date: 06-23-95 (00:59) (160)
Fido: Recipes

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