Cold Peppered Capellini With Prosciutto |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Great for a busy-day meal! Make ahead and allow ingredients to marry . The recipe was originally on mealsforyou. Made with capellini which is finer than spaghetti - like angel hair, & cooks faster The 3 hours is for cooling and chilling. Ingredients:
1 lb capellini or 1 lb other thin pasta |
2 tablespoons olive oil |
2 garlic cloves, smashed |
1 large lemon |
5 scallions, trimmed and finely chopped |
6 ounces thinly sliced prosciutto, cut into 1/2-inch strips |
1/2 cup sun-dried tomato, drained & sliced |
1/3 cup freshly grated parmesan cheese |
1 teaspoon black peppercorns, cracked |
1 tablespoon fresh lemon thyme, chopped |
1 teaspoon fresh lemon thyme, chopped |
chopped black olives, to garnish (optional) |
Directions:
1. Cook cappellini in a large pan of boiling water 4-5 ,inutes, or until al dente.
2. Rinse under cold water and drain throughly.
3. Using a vegetable peeler, thiny peel rind from lemon, making sure not to get the white pith.
4. Cut the rind into thin strips. Add strips to a pan of boiling water. Boil 1 minute and drain.
5. Heat oil in heavy nonstick skillet over medium heat.
6. Sauté garlic and half the scallions 3-4 minutes, stirring frequently, until scallions are softened.
7. Stir in prosciutto and rind.
8. Cook 3-4 minutes stirring frequently, until prosciutto is lightly browned.
9. Remove from heat and cool.
10. Combine pasta, prosciutto mixture and sun-dreid tomatoes, Parmesan cheese, peppercorns, and lemon thyme in a bowl.
11. Cover and refrigerate several hours.
12. Sprinkle with remaining scallions and extra cheese if necessary before serving.
13. Top with a sprinkling of black olives.
14. Serve with Merlot or Fumé.
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