Recipe - Red Pepper Pasta With Walnuts

1 One half pound Large red bell peppers (2 to
3 )
Chopped
5 Cloves garlic peeled
Three fourths teaspoon Salt
One fourth teaspoon Freshly ground black pepper
3 tablespoon Virgin olive oil
Three fourths pound Linguini
1 tablespoon Virgin olive oil
1 cup Onion chopped
One half cup Walnut pieces
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 tablespoon Parsley coarsely chopped
2 One half tablespoon Grated Parmesan cheese
Optional

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 One half 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+Three fourths 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 Three fourths 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, One fourth teaspoon black pepper, and parsley. Add One half cup of the
pastacooking 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip