Tuesday, September 13, 2011
Artichoke & Roasted Red Pepper Linguine
At the farmers market recently I bought some homemade pasta. I bought a couple kinds and both came with recipes. This is the first one I tried. I think it would be delicious with regular Linguine as well. Bill and I both really liked it, but Bill said (like he does with all veggie pasta dishes I make) that it would be better with chicken. I do agree though, chicken would be a delicious add!
Artichoke and Roasted Red Pepper Linguine
From: Pasta Pappone
12 - 16 oz Artichoke Linguine Pasta (or plain Linguine)
2 cups artichoke hearts
1 cup roasted red bell peppers
2 cups heavy cream
1/4 cup fresh lemon juice
1/2 cup parmesan cheese
2 Tbsp dill
Can use roasted peppers in a jar, but if you want to make your own roasted peppers like I did, place the whole peppers on a cookie sheet and bake them at 450 degrees for 30 minutes, or until charred on all sides (turning halfway through). Then place in a paper bag to cool for at least 15 minutes. Then gently remove skin by sliding off. Cut off tops and de-seed.
1. Boil pasta according to instructions
2. In Saute pan, heat 2 Tbsp olive oil and add artichoke hearts and bell peppers. Saute on high heat for 2 minutes. Reduce heat
3. Add lemon juice, dill, and heavy cream. Heat until cream starts to boil. Add cheese and stir thoroughly to mix.
4. When water is boiling, add pasta and cook to package directions. When al-dente, strain and toss with sauce. Serve piping hot with additional parmesan cheese.