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.

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