Linguine with Red Peppers, Green Onions and Pine Nuts

Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  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. Makes 2 Servings; can be doubled.

Reviews

(2)
Most Helpful

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.

sidMILB August 24, 2004

I'm posting this so that others who might have the same idea will know at least my results. I wanted to try the sauce made with fat free half and half. I don't know if that was the problem or if I added the half and half to a pan that was just too hot. When I added the wine the half and half broke down and separated. Not at all edible. So I went to Plan B and dressed it with a bit of olive oil and salt. I like the idea of thinly slicing the green onions lengthwise. I'm making a note to myself to cut the red peppers as thin as I have the patience for next time. It needs to cling to the pasta and fork as the sliced green onion do. Thicker slices just won't unless you overcook it. It was a very attractive dish and tasted great even without the cream sauce.

sugarpea September 09, 2003

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