Linguine with Pepato and Peppers

A quick, easy and satisfyingly delicious linguine pasta toss with sautéed red, yellow and green bell peppers, mild poblano peppers and pepato and Romano cheeses.

Recipe Ingredients:

16 ounces linguine pasta, cooked according to package directions and drained
2 tablespoons olive oil - divided use
3 bell peppers (1 red, 1 yellow, 1 orange), sliced into 1-inch pieces
1 Anaheim or Poblano pepper, seeded and cut into 1-inch pieces
1 tablespoon garlic, coarsely chopped
1/4 teaspoon salt
2 cups Wisconsin Pepato cheese, shredded
1 cup Wisconsin Romano cheese, grated
1/4 cup fresh parsley, chopped

Cooking Directions:

1. Toss cooked linguine with 1 tablespoon olive oil; set aside.
2. 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.
3. Reduce heat to medium; add garlic and salt. Cook for 2 to 3 minutes; add to pasta; mix, then sprinkle with cheeses.
4. Toss pasta mixture and sprinkle with parsley. Serve immediately.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.