Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil 2 cloves garlic, minced
- 1/4 cup torn fresh basil leaves 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper 1/2 cup half-and-half cream
- 1/2 cup olive oil
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/2 cup chopped fresh parsley 2/3 pound Jarlsberg cheese, cut into matchsticks
- 1/2 cup toasted, chopped pecans 1/4 pound grated Parmesan cheese
Directions
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
-
- Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.
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