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. ---------------------------------------------------------------------------
Nutrition
Ingredients
