Pasta with prosciutto, peppers, and herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Red onion; chopped fine |
| 1 | Yellow bell pepper; chopped fine | |
| 3 | tablespoons | Extra-virgin olive oil |
| A; (7-ounce) jar | ||
| ; roasted red | ||
| ; peppers, drained | ||
| ; and chopped fine | ||
| ¾ | cup | Finely chopped prosciutto or other ham; (about 3 ounces) |
| ½ | pounds | Gigi del gargano; (ruffle-edged, |
| ; cone-shaped pasta) | ||
| ; or rotini (spiral | ||
| ; pasta) | ||
| 1 | cup | Packed mixed fresh herbs such as basil; mint, and parsley |
| ; leaves, chopped | ||
| ; fine | ||
| Lemon wedges as an accompaniment | ||
| Freshly grated Parmesan cheese as an | ||
| ; accompaniment | ||
Directions
In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.
Serve pasta with lemon and Parmesan.
Serves 2.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.