Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 8 servings
ounces linguini pasta, cooked according to package directions and drained
tablespoons olive oil, divided
bell peppers (1 red, 1 yellow, 1 orange), sliced into 1" pieces
Anaheim or Poblano pepper, seeded and cut into 1" pieces
tbsp. garlic, coarsely chopped
cups Pepato cheese, shredded
c. Romano cheese, grated
c. fresh parsley, chopped
Toss cooked linguini 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.
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