Schmitty posted 05-07-99
Pasta with Nut Sauce
1 pound linguine
1 large shallot finely chopped
(can substitute 1/2 cup grean onions)
1 tablespoon olive oil
2 to 3 cloves garlic finely chopped
1 large red pepper (1 to 2 cups) julienned
1/4 pound pea pods, ends and strings removed
5 1/2 ounces freshly grated Parmesan cheese (1 heaping cup)
2 3/4 ounces chopped pecans (1/2 cup plus 2 tablespoons)
1/3 cup Marsala or Medium Sherry
Green parts of 1 bunch green onions shredded, for garnish
1/4 cup fresh parsley finely chopped
8 ounces fresh spinach leaves, well washed
Put large pot of water on to boil for the pasta.
Saute the shallots in olive oil in skillet over medium heat til transparent about 5 minutes. Add garlic and continue to cook 2 to 3 minutes.
Add red pepper, and saute for few more minutes.
When pasta water comes to a boil, add the pasta uncovered to desired doneness.
Add pea pods to saute mixture five minutes before the pasta is done.
Combine Parmesan and pecans in food processor or blender, with processor running, add 1 cup of hot pasta water and puree to a smooth consistency.
Drain pasta and toss with the cheese mixture.
Add the Marsala and spinach to the saute pan, return to a boil, then pour over the pasta and toss well.
Garnish with shredded onion and parsley
Makes 8 servings