• Linguine With Roasted Peppers and Hazelnuts

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  • 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.
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