2 firm yellow or red sweet peppers
12 oz. linguini
2 shallots
5 T, extra virgin olive oil
2 T. lemon juice
1 sprig fresh marjoram
Salt and freshly ground pepper.

Roast the peppers, peel them and remove the seeds. then process them in a food processor or a blender. Chop the shallots finely and saute them in the olive oil, then add them to the processor or blender. Process the mixture until it is a smooth cream, add the lemon juice, the salt and the pepper. Cook the linguine until al dente and drain well. Add the pepper mixture and toss. Garnish with the marjoram leaves