Cold Peppered Capellini With Prosciutto

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.

• Ready In: 2 hrs 5 mins
• Serves: 4-6

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.