Recipe by Bev
On a weekday, accompany this main course with breadsticks and marinated vegetables from the deli. Wrap up with grapes and cookies. For a festive occasion, start with an antipasto of olives and roasted vegetables, then serve an arugula, radicchio and toasted walnut salad dressed with lemon vinaigrette. From Bon Appetit
Top Review by sidMILB
I don't usually cook with cream, but I had a red pepper to use up so I gave it a try. Very nice sauce. The wine and the cream mingled nicely. I did have to simmer the sauce a bit longer than called for, and I simply dumped barely drained pasta into the sauce to help it thicken, not to moisten it. Also, I'd slice the green onion next time instead of cutting into strips; it was labor intensive and they were kind of fibrous. It IS worth taking your time to slice the pepper very thin, as Sugarpea said. Thanks for this recipe, Bev.
- 1 tablespoon olive oil
- 2 red bell peppers, cut into strips
- 6 green onions, cut into thin strips
- 2⁄3 cup whipping cream
- 1⁄2 cup dry white wine
- 1⁄4 cup grated parmesan cheese
- 9 ounces fresh linguine
- 1⁄4 cup toasted pine nuts
Directions See How It's Made
- Heat oil in heavy large skillet over medium-high heat.
- Add peppers; sauté until crisp-tender, about 4 minutes.
- Add green onions and sauté 2 minutes.
- Transfer vegetable mixture to bowl.
- Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes.
- Mix in cheese and all but 1 cup vegetable mixture.
- Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain, reserving 1/2 cup cooking liquid.
- Return pasta to pot.
- Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.
- Mound pasta on plates.
- Garnish with reserved 1 cup vegetables.
- Sprinkle with pine nuts.
- Makes 2 Servings; can be doubled.