Linguine skyr and grilled peppers


Linguine skyr and grilled peppers
Linguine skyr and grilled peppers
The typical Icelandic skyr yogurt is rich in protein and very similar in flavor to low-fat yogurt or creme fraiche. It is typically used for breakfast or light desserts, but in fact it' s also ideal as a dressing for pasta, even in place of cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 Persons

Ingredients:
  • 250 gr. viel fillet
  • 1 grilled red bell pepper
  • 1 tablespoon skyr
  • 1 tablespoon pine nuts
  • 1 clove garlic
  • chopped parsley
  • 1 small glass of cognac
  • 320 gr. pasta type linguine
Instructions:
The preparation of this sauce is very fast. I suggest to start preparing the sauce while you cook the linguine. If the pasta you use is of good quality, the 8-10 minutes of cooking time will be enough to prepare the sauce and add the linguine at the right time.</p> <p>Cut the pepper and the fillet into thin stripes.<br /> Toast the pine nuts for a few minutes in a pan without oil.<br /> Sauté the garlic with the peel in a tablespoon of olive oil.<br /> Remove the garlic from the pan, add the fillet and fry for a minute.<br /> Add the cognac, let it evaporate and add a pinch of salt.<br /> Add the linguine cooked al dente, pine nuts and peppers and saute for about a minute.<br /> Turn off the heat and add the chopped parsley and skyr. If the sauce seems too dry, add a tablespoon or two of cooking water.<br /> Serve with Parmesan cheese and black pepper to taste.<br /> NOTE: It is good practice to keep a bit of cooking water from the pasta, you can add it to the sauce if it's too dry.

Total time: 30 min.


The typical Icelandic skyr yogurt is rich in protein and very similar in flavor to low-fat yogurt or creme fraiche. It is typically used for breakfast or light desserts, but in fact it’ s also ideal as a dressing for pasta, even in place of cream.


 

Ingredients – 4 Persons

  • 250 gr. viel fillet
  • 1 grilled red bell pepper
  • 1 tablespoon skyr
  • 1 tablespoon pine nuts
  • 1 clove garlic
  • chopped parsley
  • 1 small glass of cognac
  • 320 gr. pasta type linguine

 

 

Procedure


The preparation of this sauce is very fast. I suggest to start preparing the sauce while you cook the linguine. If the pasta you use is of good quality, the 8-10 minutes of cooking time will be enough to prepare the sauce and add the linguine at the right time.

  1. Cut the pepper and the fillet into thin stripes.
  2. Toast the pine nuts for a few minutes in a pan without oil.
  3. Sauté the garlic with the peel in a tablespoon of olive oil.
  4. Remove the garlic from the pan, add the fillet and fry for a minute.
  5. Add the cognac, let it evaporate and add a pinch of salt.
  6. Add the linguine cooked al dente, pine nuts and peppers and saute for about a minute.
  7. Turn off the heat and add the chopped parsley and skyr. If the sauce seems too dry, add a tablespoon or two of cooking water.
  8. Serve with Parmesan cheese and black pepper to taste.

 

NOTE: It is good practice to keep a bit of cooking water from the pasta, you can add it to the sauce if it’s too dry.

 

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