Linguini and Roasted Peppers With Hazelnuts

Name: Linguini and Roasted Peppers With Hazelnuts
Ingredients: 3 ounces parmigiano-reggiano cheese, cut into pieces; 4 red bell peppers, roasted and peeled (red bell peppers or a combination of red, orange and or or yellow); about 1/3 cup fresh basil leaves or about 1/3 cup fresh Italian parsley; 14 cup extra-virgin olive oil; 2 fresh garlic cloves, peeled; 14 teaspoon salt; 14 teaspoon fresh coarse ground black pepper; 14 teaspoon spanish smoked paprika (this replaced red pepper flakes); 12 ounces linguine (fresh pasta is preferred but dried will work); 14 cup coarsely chopped roasted hazelnuts (or pine nuts); additional shredded parmigiano-reggiano cheese, to garnish; fresh basil or parsley, for garnish

12 ingredients

1 steps

Ingredients

3 ounces parmigiano-reggiano cheese, cut into pieces
4 red bell peppers, roasted and peeled (red bell peppers or a combination of red, orange and or or yellow)
about 1/3 cup fresh basil leaves or about 1/3 cup fresh Italian parsley
14 cup extra-virgin olive oil
2 fresh garlic cloves, peeled
14 teaspoon salt
14 teaspoon fresh coarse ground black pepper
14 teaspoon spanish smoked paprika (this replaced red pepper flakes)
12 ounces linguine (fresh pasta is preferred but dried will work)
14 cup coarsely chopped roasted hazelnuts (or pine nuts)
additional shredded parmigiano-reggiano cheese, to garnish
fresh basil or parsley, for garnish

Directions

1

["ROASTING THE BELL PEPPERS: This time I chose to roast the bell peppers over an open flame on the range top.", "Take long handled tongs and run the bell peppers over medium flame until the skin starts to blister evenly.", "Place the roasted bell peppers in a cast iron or heat resistant skillet and cover with a lid for 15-20 to \"sweat\"".""