Linguini with Pepato & Peppers

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 8 servings

    Ingredients

  • 16 ounces linguini pasta, cooked according to package directions and drained
  • 2 tablespoons olive oil, divided
  • 3 bell peppers (1 red, 1 yellow, 1 orange), sliced into 1&quot; pieces
  • 1 Anaheim or Poblano pepper, seeded and cut into 1&quot; pieces
  • 1 tbsp. garlic, coarsely chopped
  • 1/4 tsp. salt
  • 2 cups Pepato cheese, shredded
  • 1 c. Romano cheese, grated
  • 1/4 c. fresh parsley, chopped

    Directions

  • Toss cooked linguini with 1 tablespoon olive oil; set aside. In a large, nonstick skillet, heat remaining 1 tablespoon olive oil; add all peppers. Saut&eacute; 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.