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1 red bell pepper, halved, seeded
1/3 cup firmly packed fresh basil leaves
1/4 cup chopped pecans, toasted
4 garlic cloves
1/3 cup olive oil
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked linquini noodles
2 tablespoons milk
2 tablespoons hot water
2 tablespoons grated Parmesan cheese


1. Place bell pepper halves, cut side down, on broiler pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until skins are charred. Place pepper halves in brown paper bag for 10 minutes. Peel peppers and discard skin.

2. To make pesto, in food processor bowl with metal blade or blender container, combine bell pepper halves, basil, pecans, garlic and oil; process until smooth. Transfer mixture to small bowl. Add 1/3 cup cheese, salt and pepper; mix well.

3. Meanwhile, in large saucepan, cook linguine to desired doneness as directed on package. Drain; leave in strainer. Place pesto in same saucepan.

4. Add milk and hot water; cook and stir over medium heat 1 minute or until thoroughly heated. Add linguine; toss gently to coat. Spoon mixture onto serving platter; sprinkle with 2 tablespoons cheese. If desired, garnish with chopped fresh basil or parsley. Serve immediately.


TIP: * To toast pecans, spread on cookie sheet; bake at 350°F. for 5 to 10 minutes or until golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until golden brown, stirring frequently.