reparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 8
Ingredients
2 lbs. capellini or other thin pasta
2 large lemons
2 oranges
2 Tbsps. olive oil
4 cloves garlic, crushed
8 scallions, trimmed and finely chopped
11 oz. thinly sliced prosciutto, cut into 1/2 inch strips
1 cup sun-dried tomatoes, drained, sliced
1/2 cup plus 3 Tbsps. grated Parmesan cheese
2 tsps. black peppercorns, cracked
2-3/4 Tbsps. fresh lemon thyme, chopped
Instructions
Cook cappellini in a large pan of boiling water 4-5 minutes, or until al dente. Drain. Rinse under cold water and drain thoroughly. Using a vegetable peeler, thinly peel rind from lemon and orange, avoiding white pith. Cut rind into thin strips. Add strips to a pan of boiling water. Boil 1 minute and drain. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and half the scallions 3-4 minutes stirring frequently, until scallions are softened. Stir in prosciutto and rind. Cook 3-4 minutes, stirring occasionally, until prosciutto is lightly browned. Remove from heat and cool. Combine pasta, prosciutto mixture and last 4 ingredients in a bowl. Cover and refrigerate several hours. Sprinkle with remaining scallions before serving.
