Linguine with Red Peppers, Green Onions and Pine Nuts

I don't usually cook with cream, but I had a red pepper to use up so I gave it a try. Very nice sauce. The wine and the cream mingled nicely. I did have to simmer the sauce a bit longer than called for, and I simply dumped barely drained pasta into the sauce to help it thicken, not to moisten it. Also, I'd slice the green onion next time instead of cutting into strips; it was labor intensive and they were kind of fibrous. It IS worth taking your time to slice the pepper very thin, as Sugarpea said. Thanks for this recipe, Bev.

I'm posting this so that others who might have the same idea will know at least my results. I wanted to try the sauce made with fat free half and half. I don't know if that was the problem or if I added the half and half to a pan that was just too hot. When I added the wine the half and half broke down and separated. Not at all edible. So I went to Plan B and dressed it with a bit of olive oil and salt. I like the idea of thinly slicing the green onions lengthwise. I'm making a note to myself to cut the red peppers as thin as I have the patience for next time. It needs to cling to the pasta and fork as the sliced green onion do. Thicker slices just won't unless you overcook it. It was a very attractive dish and tasted great even without the cream sauce.