Heavenly Linguine


1 pint cream
1 cup parmesan cheese
1 cup provolone cheese, grated
1 red bell pepper, roasted
2 tablespoons pine nuts
4 cloves garlic, whole
1/2 cup basil
2 tablespoons olive oil
1/2 pound linguine
1 cup carrots, julienned
1 cup broccoli, flowerettes



Roast the red pepper directly over high flame until the skin begins to turn black and blisters. Then remove skin and seeds and puree. Alternatively, use canned red peppers. Mix half of the olive oil with the pine nuts and garlic and bake the mixture until garlic is browned. This should take about 20-30 minutes. Add cream to a saucepan and heat until very hot, but not boiling. Add the cheeses and whisk until smooth.

Cook pasta according to package directions. While pasta is cooking, use a mortar and pestle or food processor to grind garlic, pine nuts, and basil to a pesto consistency. Add pesto and pureed red pepper to cream mixture and mix well. Sauté carrots and broccoli until delightfully tender and crisp. Toss pasta, sauce, and veggies together.

Serves 6.

Suggested Wine Pairing Courtesy of Winestyles

Pinot Grigio – Smooth
(WillaKenzie Estate, Willamette Valley, Oregon)
"On the palate, the impression is full and round, with flavors of peach, apricot and ripe grapefruit, and an excellent balance between sweetness and crisp acidity. Supple, round, and generous!"

Twin Cities Natural Food Co-ops
Twin Cities Natural Food Co-op


3840 Grand Way
Excelsior and Grand
St. Louis Park
(612) 599-1443






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