Culinary Tools:
- Chef Knife
- 4-Quart Dutch Oven
- Junior Colander
- 10-inch Paella Pan
Ingredients:
- 1 medium onion, halved, cut into thin wedges
- 2 cloves garlic, minced
- ¼ medium green bell pepper, seeded, cut into ¼ x 2-inch strips
- ¼ medium red bell pepper, seeded, cut into ¼ x 2-inch strips
- ¼ medium yellow bell pepper, seeded, cut into ¼ x 2-inch strips
- 4 ounces fresh shitake mushrooms, sliced
- 1/8 cup fresh basil, chopped
- 8 ounces linguine
- 1 (14½-ounce) can diced tomatoes
- 2 ounces fresh snow peas
- 1/6 cup walnuts, chopped, toasted
- 1/6 cup Parmesan cheese, freshly grated
Procedure:
With the Chef’s Knife, cut vegetables according to the instructions on the ingredients’ list. Preheat the 4-quart Dutch Oven for 3 minutes at medium heat. Cook linguine according to package directions, without adding oil or salt, al dente. Using the Junior Colander, drain linguine and keep warm. Preheat 10-inch Paella Pan at medium heat for 3 minutes and pour liquid from tomatoes; reserve tomatoes. Add onions and garlic. Cover with Redy-cook valve open; cook for 5 minutes or until valve whistles. Add all bell peppers, reserved tomatoes, mushrooms, snow peas and basil; mix well. Cover again with Redy-cook valve open; cook for another 5 minutes or until valve whistles. Reduce heat to low, close valve and cook between 10 to 15 minutes, to desired doneness. Remove from heat; add walnuts and pasta; toss to coat evenly. Top with Parmesan cheese and serve immediately.