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
Heat oil in heavy large skillet over medium-high heat
2
Add peppers; sauté until crisp-tender, about 4 minutes
3
Add green onions and sauté 2 minutes
4
Transfer vegetable mixture to bowl
5
Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes
6
Mix in cheese and all but 1 cup vegetable mixture
7
Simmer sauce 2 minutes to blend flavors; season with salt and pepper
8
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
9
Drain, reserving 1/2 cup cooking liquid
10
Return pasta to pot
11
Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired
12
Mound pasta on plates
13
Garnish with reserved 1 cup vegetables
14
Sprinkle with pine nuts
15
Heat oil in heavy large skillet over medium-high heat
16
Add peppers; sauté until crisp-tender, about 4 minutes
17
Add green onions and sauté 2 minutes
18
Transfer vegetable mixture to bowl
19
Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes
20
Mix in cheese and all but 1 cup vegetable mixture
21
Simmer sauce 2 minutes to blend flavors; season with salt and pepper
22
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
23
Drain, reserving 1/2 cup cooking liquid
24
Return pasta to pot
25
Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired
26
Mound pasta on plates
27
Garnish with reserved 1 cup vegetables
28
Sprinkle with pine nuts