Dayton’s Marco Polo Salad

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Ingredients:

1 lb. Spaghetti or other pasta

2 cl garlic, crushed

3/4 c. olive oil

1/2 c. parsley, chopped

1 green bell pepper, cut julienne

1 red bell pepper, cut julienne

1-1 1/2 t. basil

1 T. oregano

2t. salt

1T. fresh gr. black pepper

2/3 lb. Jarlsberg Cheese, cut julienne

1/2 c. pecans, crushed

1/2 c. half & half

3/4 c. or 1/2 lb.freshly grated Parmesan cheese

Directions:

Cook pasta al dente, drain and toss with 2 T. olive oil, set aside.

Mix garlic and the rest of the olive oil, basil, oregano, salt and pepper. Whisk half & half into the mix and toss into pasta. Add pepper, Jarlsberg cheese and pecans and top with Parmesan. Serve at room temperature, serves 4.

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