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Pasta with Prosciutto, Peppers, And Herbs

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CATEGORY CUISINE TAG YIELD
Dairy August 1994 1 servings

INGREDIENTS

1 sm Red onion; chopped fine
1 Yellow bell pepper; chopped fine
3 tb Extra-virgin olive oil
A; (7-ounce) jar
; roasted red
; peppers, drained
; and chopped fine
3/4 c Finely chopped prosciutto or other ham; (about 3 ounces)
1/2 lb Gigi del gargano; (ruffle-edged,
; cone-shaped pasta)
; or rotini (spiral
; pasta)
1 c 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

INSTRUCTIONS

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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