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CHEESE & PECAN PASTA SALAD
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup torn fresh basil leaves
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup half-and-half cream
  • 1/2 cup olive oil
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2/3 pound Jarlsberg cheese, cut into matchsticks
  • 1/2 cup toasted, chopped pecans
  • 1/4 pound grated Parmesan cheese
    1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
    2. Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

     
     

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