Gias Special Roasted Pepper Linguine Recipes

CRISPY CHICKPEAS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the chickpeas in an even layer on the prepared baking sheet.
• Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool.
• These are best eaten within 1 day.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

RED PEPPER LINGUINE

Steps:

• Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
• Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.