Linguini And Roasted Peppers With Hazelnuts Recipes

LINGUINE WITH RED BELL PEPPERS AND KALAMATA OLIVES

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.

LINGUINI WITH BROCCOLI AND RED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

LINGUINE WITH PEPPERS AND SAUSAGE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
• Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

ROASTED RED-PEPPER AND HAZELNUT DIP

Steps:

• Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.

THREE-PEPPER LINGUINE

Steps:

• Heat oil in heavy skillet over medium heat. Add bell peppers, onion, and garlic and saute until soft, 6 minutes. Stir in tomatoes and simmer 7 minutes. Toss linguine with pesto. Divide evenly among 4 plates Spoon bell pepper sauce over. Sprinkle with Parmesan and serve. *Put 1 1/2 cups dry basil ( 3 cups fresh), 3/4 cup olive oil, 1/4 cup pine nuts, 3 garlic cloves, and 1 tsp salt in a blender. Process until smooth. Add 1/2 cup Parmesan and 3 Tb Romano pecorino cheese or Parmesan. Mix to blend. Taste adjust for seasoning. Makes 1 cup.

LINGUINE WITH RED BELL PEPPER, WALNUTS AND PARMESAN

Steps:

• Combine bell peppers, garlic and 6 1/2 tablespoons oil in large bowl. Season to taste with salt and pepper. Cover and let stand at room temperature 2 hours. (Can be made 1 day ahead. Refrigerate.)
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender and brown, about 6 minutes. Add bell pepper mixture; sauté 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 1/2 cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.

LINGUINI WITH ROASTED GARLIC AND RED PEPPERS

Steps:

• In a large sauce pan, heat the olive oil over medium heat.
• Add the sliced garlic. Cook, watching carefully so it doesn't burn, about 5 minutes, or until golden brown.
• Remove the garlic from oil with a slotted spoon, and put aside for later.
• Add the onion, red peppers and the sundried tomatos to the heated oil. Cook for about 10 minutes. The onions will begin to caramelise, but the peppers should remain nice and crunchy.
• In the meantime, using a large pot, boil enough salted water to cook the linguini. When ready, drain and save them for later.
• Next add the beef consomme or bouillion and the hot pepper flakes to the heated oil, onion, red pepper and tomato mix.
• Add salt and pepper as desired.
• Add the linguini and heat through, or just long enough for them to get a nice covering of the consomme.
• Serve immediately with a few spoonfuls of the crumbled feta on top and the fresh chives.

LINGUINE WITH BROCCOLI RABE & PEPPERS

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

LINGUINI AND ROASTED PEPPERS WITH HAZELNUTS

Steps:

• ROASTING THE BELL PEPPERS: This time I chose to roast the bell peppers over an open flame on the range top. Take long handled tongs and run the bell peppers over medium flame until the skin starts to blister evenly.
• Place the roasted bell peppers in a cast iron or heat resistant skillet and cover with a lid for 15-20 to "sweat". After the time has passed, remove as much skin as you can (if there are a few bits and pieces of blistered skin remaining that is okay). Take a knife and scrape off the seeds; remove the stem and membrane. Chop the bell peppers coarsely. Proceed with recipe.
• Place the cheese chunks in a food processor and grind using the PULSE button so that you don't over-process the cheese.
• Add the roasted peppers, basil, olive oil, garlic, salt, pepper and Spanish smoked paprika.
• Continue processing on the PULSE setting until the mixture is ground to a coarse sauce consistency (chunks will remain).
• Adjust the seasoning, adding additional salt and pepper if necessary, then scrape the sauce into a bowl and set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook just until tender. Drain the pasta from the water (reserving about 1/4 cup of the hot pasta water, which you will add to the sauce when tossing with the pasta).
• Place the cooked and drained pasta in a large bowl. Add the sauce and toss well to coat the linguini.
• If the mixture seems a bit dry, add a couple of tablespoons of the hot pasta water.
• Garnish with the hazelnuts and toss again before serving.
• Additional cheese may be passed at the table. Garnish with fresh basil or parsley, too.
• Note: the sauce was at room temperature when it was added to the pasta.