Best Linguine With Red Bell Pepper Walnuts And Parmesan Recipes

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QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
  • Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
  • Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
  • Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
  • Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

LINGUINE WITH CHICKEN AND WALNUT SAUCE



Linguine with Chicken and Walnut Sauce image

Provided by Liza Davies

Categories     Milk/Cream     Chicken     Nut     Pasta     Poultry     Sauté     Walnut     Pea     Winter     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
3 skinless boneless chicken breast halves, cut into 3/4-inch pieces
1 red bell pepper, diced
2 large shallots, chopped
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2/3 cup chopped toasted walnuts
1/2 cup frozen peas
2/3 cup whipping cream
1/2 cup canned low-salt chicken broth
1/2 pound linguine, freshly cooked
1/3 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
  • Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS



Linguine with Red Peppers, Green Onions and Pine Nuts image

Categories     Nut     Pasta     Pepper     Sauté     Vegetarian     Pine Nut     Bell Pepper     Noodle     Bon Appétit

Yield Makes 2 Servings; can be doubled

Number Of Ingredients 8

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

Steps:

  • 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.

GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS



Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts image

Categories     Sauce     Wine     Cheese     Nut     Pasta     Shellfish     Sauté     Parmesan     Crab     Winter     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 11

5 tablespoons unsalted butter
1 red bell pepper, finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
1/2 cup dry white wine
12 ounces linguine
1 8-ounce bottle clam juice
1 pound fresh lump crabmeat, picked over
1/4 cup finely chopped fresh parsley
1/3 cup pine nuts, toasted
Freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
  • Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

LINGUINE WITH RED BELL PEPPER, WALNUTS AND PARMESAN



Linguine with Red Bell Pepper, Walnuts and Parmesan image

Provided by Michele Howe

Yield Serves 6

Number Of Ingredients 9

3 large red bell peppers, seeded, cut into thin strips
2 tablespoons minced garlic
8 tablespoons olive oil
1 1/2 pounds linguine
1 1/2 cups chopped onions
3/4 cup coarsely chopped walnuts (about 6 3/4 ounces), toasted
1/3 cup chopped fresh parsley
1 1/2 cups freshly grated Parmesan cheese
Additional freshly grated Parmesan cheese

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.

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