Linguine With Red Peppers, Green Onions And Pine Nuts
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cup
Whipping Cream1 cup
White Wine (dry)1 cup
Grated Parmesan Cheese260 g
Linguine (fresh)1 cup
Toasted Pine NutsDirections:
1
Simmer sauce 2 minutes to blend flavors; season with salt and pepper
2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
3
Drain, reserving 1/2 cup cooking liquid
4
Return pasta to pot
5
Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired
6
Mound pasta on plates
7
Garnish with reserved 1 cup vegetables
8
Sprinkle with pine nuts
9
Heat oil in heavy large skillet over medium-high heat
10
Add peppers; sauté until crisp-tender, about 4 minutes
11
Add green onions and sauté 2 minutes
12
Transfer vegetable mixture to bowl
13
Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes
14
Mix in cheese and all but 1 cup vegetable mixture
15
Simmer sauce 2 minutes to blend flavors; season with salt and pepper
16
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
17
Drain, reserving 1/2 cup cooking liquid
18
Return pasta to pot
19
Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired
20
Mound pasta on plates
21
Garnish with reserved 1 cup vegetables
22
Sprinkle with pine nuts
23
Heat oil in heavy large skillet over medium-high heat
24
Add peppers; sauté until crisp-tender, about 4 minutes
25
Add green onions and sauté 2 minutes
26
Transfer vegetable mixture to bowl
27
Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes
28
Mix in cheese and all but 1 cup vegetable mixture