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Cold Peppered Capellini With Prosciutto

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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.”
READY IN:
2hrs 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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