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
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
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.