Recipe: Red Pepper Pasta (using bell peppers and linguine)

RED PEPPER PASTA

3 large red bell peppers, cut into thin strips
2 tablespoons minced garlic
8 tablespoons olive oil, divided use
Salt and pepper (to taste)
Water
1 1/2 pounds uncooked linguine
1 1/2 cups chopped onions
3/4 cup coarsely chopped walnuts, toasted*
1/3 cup chopped fresh parsley
1 1/2 cups grated Parmesan cheese

In a large bowl, combine bell peppers, garlic and 6 1/2 tablespoons oil. Season with salt and pepper. Marinate, covered, at room temperature 2 hours. (Bell peppers may be marinated in a covered container in refrigerator up to 12 hours.)

Fill a large pot with salted water and bring to a boil over high heat. Add linguine. Cook until al dente; drain.

Warm remaining 1 1/2 tablespoons oil in a large heavy skillet, over medium heat. Add onions. Saute 6 minutes or until tender and brown.

Stir in bell pepper mixture. Saute 4 minutes.

Add pasta; toss to coat. Remove to a serving bowl. Add walnuts, parsley and Parmesan cheese; toss to coat.

*Pine nuts may be substituted for walnuts.

Makes 6 servings
Source: Dining by Design by the Junior League of Pasadena