Linguine with Pepato and Peppers
A quick, easy and satisfyingly delicious linguine pasta toss with sautéed red, yellow and green bell peppers, mild poblano peppers and pepato and Romano cheeses.
16 ounces linguine pasta, cooked according to package directions and drained
2 tablespoons olive oil - divided use
3 bell peppers (1 red, 1 yellow, 1 orange), sliced into 1-inch pieces
1 Anaheim or Poblano pepper, seeded and cut into 1-inch pieces
1 tablespoon garlic, coarsely chopped
1/4 teaspoon salt
2 cups Wisconsin Pepato cheese, shredded
1 cup Wisconsin Romano cheese, grated
1/4 cup fresh parsley, chopped
- Toss cooked linguine with 1 tablespoon olive oil; set aside.
- In a large, nonstick skillet, heat remaining 1 tablespoon olive oil; add all peppers. Sauté over high heat for 6 to 8 minutes, stirring frequently.
- Reduce heat to medium; add garlic and salt. Cook for 2 to 3 minutes; add to pasta; mix, then sprinkle with cheeses.
- Toss pasta mixture and sprinkle with parsley. Serve immediately.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.