International Recipe: Linguine with Pepato and Peppers

Linguine with Pepato and Peppers

Ingredients:

• 16 ounces linguini 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

Cooking Procedures:

1. Toss cooked linguini with 1 tablespoon olive oil; set aside.
2. 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.
3. Reduce heat to medium; add garlic and salt. Cook for 2 to 3 minutes; add to pasta; mix, then sprinkle with cheeses.
4. Toss pasta mixture and sprinkle with parsley. Serve immediately.

Makes 8 servings.