Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
Ingredients:
Creamy Roasted Red Pepper Linguine:
1/2 lb. fresh linguine or other long pasta
3 red bell peppers, sliced
1 shallot, halved
1 bulb garlic
2 tbsp. extra virgin olive oil
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
3 oz. stracchino cheese
1/2 cup lemon-garlic panko breadcrumbs
Fresh marjoram for garnish
Salt and pepper to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Creamy Roasted Red Pepper Linguine:
Preheat oven to 400°F.
Slice the top off of the bulb of garlic so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil.
Place the red pepper and shallot on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven along with the garlic for 35-40 minutes.
Bring a large pot of water to a boil.
Meanwhile, add the roasted red pepper, shallot and garlic to a blender along with the heavy cream and Parmigiano and blend until smooth. Add salt to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to a large sauté pan along with the roasted red pepper sauce and 1/2 cup pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with stracchino, breadcrumbs and fresh marjoram leaves.