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| Pasta with Prosciutto, Roasted Peppers & Goat Cheese |
| Yields: 3 servings |
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| Ingredients for Pasta with Prosciutto, Roasted Peppers & Goat Cheese |
1 red bell pepper
1 yellow bell pepper
3 T capers, rinsed
24 Niçoise or Kalamata olives,
halved and rinsed
2 T butter
15 oz extra virgin olive oil
18 oz of your favorite pasta
5 oz goat cheese, crumbled
3 oz prosciutto, cut into strips
to taste fresh basil, hand torn |
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| Method for 1 red bell pepper |
• Roast both peppers until skin is charred, steam for 15 minutes, and
let cool. Peel, remove seeds, and cut into strips.
• Heat skillet until warm, not hot. Remove skillet from heat. Place
butter in skillet and top with peppers, capers, olives, and oil.
Toss gently until butter is melted.
• Meanwhile, cook pasta to desired doneness, and strain.
• Mix pasta and skillet ingredients while both are still hot.
• Season to taste with salt and pepper.
• Garnish with goat cheese, prosciutto, and basil and serve immediately. |
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