3 yellow bell peppers
3/4 cup extra-virgin olive oil
1 hard-cooked egg yolk
1 clove of garlic
Salt and pepper to taste
1-1/2 pounds linguini, cooked, drained
5 teaspoons chopped fresh parsley
Rub the yellow peppers with vegetable oil. Place on a grill rack.
Grill over hot coals until the skin is blistered and charred on all sides, turning frequently. Place in a sealable plastic bag.
Steam until cool. Peel and seed the yellow peppers; cut into large pieces.
Combine the yellow peppers, 3/4 cup olive oil, egg yolk and garlic in a food processor container.
Process until smooth. Season with salt and pepper. Spoon into a saucepan.
Cook until heated through, stirring frequently. Pour over the hot pasta in a
bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the parsley.
NOTE: May substitute 1/8 teaspoon garlic powder, 1/8 teaspoon
instant minced garlic, 3/4 teaspoon garlic salt, or 5 drops of
liquid garlic for 1 fresh clove of garlic.