Recipe - Pasta With Prosciutto Peppers And Herbs

1 small Red onion; chopped fine
1 Yellow bell pepper; chopped
fine
3 tablespoon Extravirgin olive oil
A; (7ounce) jar
; roasted red
; peppers, drained
; and chopped fine
Three fourths cup Finely chopped prosciutto or
other ham; (about 3 ounces)
One half pound Gigi del gargano;
(ruffleedged,
; coneshaped 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

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

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