The original recipe for this red pepper linguine was recommended by a friend and boy is it a good one.
It ticks all the right boxes for a post-work meal – ridiculously easy to make, pretty much ready in the time it takes to boil some pasta, darn tasty, reasonably economical and adaptable.
The dish sounded great but I felt it needed a bit of contrasting texture and thought that pangrattato would be the perfect way to do that. Pangrattato, is the Italian word for breadcrumbs, sounds so much more elegant! They’re often given a flavour boost with garlic, herbs and lemon. Serve with a simply dressed green salad for a bit of freshness.
|Ingredients||Equipment to have ready|
|200g linguine or spaghetti||Food processor|
|75g hazelnuts||Large saucepan|
|2 roasted red peppers from a jar (the ones from Lidl are good and cheaper than most)||Mug or jug|
|50 ml olive oil plus 2 tbsp for the breadcrumbs||Fine grater|
|2 cloves garlic, one roughly chopped and one crushed||Sieve|
|25g Grana Padano or Parmesan, grated plus a little extra for serving||Dessert spoon|
|3 dessert spoons breadcrumbs||Tablespoon measure or tablespoon|
|Zest of a lemon, finely grated||Small frying pan|
|2 tbsp parsley, finely chopped|
|Salt and pepper|
- Put a large pan of salted water on to boil and cook the pasta according to the packet instructions. When the pasta is cooked, drain and reserve some of the cooking water in a mug or jug. Return the pasta to the pan.
- Meanwhile, put the hazelnuts in a food processor and blitz until you have small pieces.
- Add the red pepper, 50ml of olive oil, roughly chopped garlic clove, and 25g Grana Padano to the food processor and blitz until very fine. Taste and season with salt and pepper.
- Put a small frying pan on the heat, add the 2 tbsp olive oil and toast the breadcrumbs until crispy. Take off the heat and stir through the garlic, lemon zest and parsley.
- Stir the red pepper mixture through the pasta, adding a little of the reserved cooking water to loosen the sauce. Warm through on a low heat if needed.
- Serve in a bowl topped with the pangrattato and a little grated Grana Padano.