Linguine with dual texture pepper, feta cheese and olive powder
During the last days I invited my parents for lunch to greet us before they leave for the seaside.
Since the hot temperature in recent times, for this event I choose a cold menu, and these linguine with dual texture pepper, feta cheese and olive powder were very appreciated.
The best way of cooking is thinking about people you love and then eat together, sharing yummy foods, it’s always an excellent manner of party.
I choose peppers as main ingredient for this course because they are tasty and well coloured, they bring happiness and my dad really loves them, so I decided to give him a special attention.
Some tricks before directions
These linguine with dual texture pepper, feta cheese and olive powder are a cold course, a recipe that I thought for summer; if you prefer to serve it hot, you can make it easily stir frying your linguine with the sauce.
This recipe is quite easy to make, you just need to pay attention when preparing your olive powder, but if you are in a hurry, you can replace it with sliced pitted olives.
Drying your olives in microwave, I suggest you to cover them with a bowl because, being rich in oil, it could squirt and spark when reaching high temperature.
Linguine with dual texture pepper, feta cheese and olive powder recipe
Calories: 450 kcal
Ingredients
Serves 4- 320 gr of linguine pasta (or other pasta)
- 2 yellow peppers
- 1 red pepper
- 1 green pepper
- 4 garlic cloves
- 4 tablespoons virgin olive oil
- 100 gr feta cheese
- 4-5 kalamata olives
- ¼ teaspoon turmeric (optional)
- salt as required
- pepper or chili pepper as required
Directions
Being a cold course, you can cook well in advance what you need to make these linguine with dual texture pepper, feta cheese and olive powder; but I suggest you to cook your pasta at the last minute, as it will not loose the right texture.
Dry and pit your olives, cut into half, place them in a dish on a piece of baking paper, cover them with a bowl and put in the microwave for 2 or 3 minutes stopping to control every now and then.
When your olives will be dried, allow them to cool and grind finely with a sharp knife.
Put in a pan a tablespoon of virgin olive oil and a peeled garlic clove.
Heat the pan and stir fry one of your two yellow peppers you rinsed, removed seeds and chopped before.
Stir fry your pepper at high heat for two minutes, then low the heat, season to taste with salt and cover with a lid, go on cooking until it results soft, then remove the garlic clove.
Blend your pepper to obtain a smooth cream, if you need and according to your taste, add a little of virgin olive oil and salt.
Possibly, to brighten up the yellow colour of the pepper cream, add your powdered tumeric.
In a big pan stir fry at high heat the remaining peppers cut into little batons with three garlic cloves and three tablespoons of virgin olive oil.
As soon as peppers begin to soft, turn off the stove, cover with a lid and allow them to cool, remove garlic cloves.
Cut your feta cheese into flakes.
Cook your linguine in salted boiling water, then drain them and rinse under flowing cold water to stop the cooking process and to cool them.
Pour your linguine in the pan with stir fried peppers and mix.
To serve them, make a round shape with the pepper cream on every dish, place your linguine on it, then add feta flakes and olive powder.
Serve immediately your linguine with dual texture peppers, feta cheese and olive powder as your pasta results just firm.
