Linguine with Yellow Bell Pepper Cream and Walnut Pesto

Name: Linguine with Yellow Bell Pepper Cream and Walnut Pesto
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 lb linguine (about 480 grams); 4 yellow bell peppers; as needed Extra virgin olive oil,; 1 fresh shallot; as needed Salt,; 1/3 cup toasted pine nuts (about 50 grams); 1 cup grated Parmesan cheese (about 100 grams); 2 cups walnuts (about 200 grams); as needed Ground ginger,; 1 small bunch fresh parsley

Fabio Del Buono @FabioMasterChef

Paola

Linguine with Yellow Bell Pepper Cream and Walnut Pesto

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour

Serves 4 servings

1 lblinguine (about 480 grams)
4yellow bell peppers
as neededExtra virgin olive oil,
1fresh shallot
as neededSalt,
1/3 cuptoasted pine nuts (about 50 grams)
1 cupgrated Parmesan cheese (about 100 grams)
2 cupswalnuts (about 200 grams)
as neededGround ginger,
1small bunch fresh parsley

Saved

Steps

1 hour

1

Wash the bell peppers, cut them in half, remove the stems and seeds, dice them, and set aside in a bowl.
2

Bring a pot of salted water to a boil for the linguine.
3

In a skillet, heat olive oil and finely chopped shallot. Sauté until softened, then add the bell peppers. Season with salt, black pepper, and ginger. Cook for about 15 minutes.
4

After cooking, transfer the bell peppers to a blender with a little hot water and a drizzle of extra virgin olive oil. Blend until smooth and creamy.
5

Pour the bell pepper cream back into the skillet and cook for a few more minutes.
6

In a blender, combine the walnuts, pine nuts, parsley, Parmesan, salt, black pepper, and ginger. Start blending, gradually adding extra virgin olive oil until you get a pesto consistency.
7

Cook the linguine until al dente, then transfer to the skillet with the bell pepper cream. Add a little pasta cooking water and the walnut pesto, and toss to combine.
8

Plate the pasta and serve with extra walnut pesto on top.