Linguini with Pepato and Peppers
Makes 8 servings.
- 16 oz. linguini pasta, cooked according to package directions and drained
- 2 tbsp. olive oil, divided
- 3 bell peppers (1 red, 1 yellow, 1 orange), sliced into 1-in. pieces
- 1 Anaheim or Poblano pepper, seeded and cut into 1-in. pieces
- 1 tbsp. garlic, coarsely chopped
- 1/4 tsp. salt
- 2 c. Pepato cheese, shredded
- 1 c. Romano cheese, grated
- 1/4 c. fresh parsley, chopped
Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.