Linguine With Roasted Peppers and Hazelnuts

3 ounces Parmigiano-Reggiano cheese, cut into pieces
4 red bell peppers (or a combination of red and yellow), roasted and peeled
About 1/3 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 fresh garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon red-pepper flakes
12 ounces linguine (either dried or fresh)
1/4 cup coarsely chopped, roasted hazelnuts (or pine nuts)
Additional shredded Parmesan, for garnish (optional)

Place the cheese chunks in a food processor and pulse, so you don't overprocess cheese. Add the roasted peppers, basil, olive oil, garlic, salt, pepper and red-pepper flakes. Continue processing until mixture is ground to a coarse sauce consistency (chunks will remain). Adjust seasoning, adding additional salt and pepper if necessary, then scrape sauce into a bowl and set aside.

Bring a large pot of salted water to boil. Add the pasta and cook just until tender. Drain pasta from water (reserving about 1/8 cup hot pasta water, which you will add to sauce when tossing with pasta). Place cooked and drained pasta in a large bowl, add sauce and toss well to coat. If mixture seems a bit dry, add a couple of tablespoons hot pasta water. Add the hazelnuts and toss again before serving with additional cheese, if desired.

Makes 4 servings.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK