What are you up to this weekend? We’re headed to Satigny for the annual opening of the vineyard season–cave ouvertes. Warm weather is forecasted and it promises to be a fun party…
I always have a box of dried pasta on hand in case I need to throw together an easy dinner, but when the weather turns warmer I don’t crave marinara or bolognese sauce. This recipe is kind of a “no sauce” sauce since it is so light. And the mint? Surprisingly complimentary. Trust me.
The sauce sits especially well on bow tie pasta, but we only had ravioli on hand. You can easily throw in another bell pepper or onion to expand the recipe for more at your dinner table.
Confetti Pasta
- 2 bell peppers (preferably one red, one yellow)
- 1 onion
- 1 bunch of mint
- 1 cup of sliced prosciutto or lardon
- Grated parmesan for garnish
- Pasta of your choice–enough to satisfy two to four
- Olive oil
While your pasta water is boiling, dice the bell peppers, onion and prosciutto. Finely chop the mint and grate the parmesan and set aside for later. Begin cooking the pasta (again, bow tie works best). Heat a large pan over medium-low heat with just enough olive oil to coat the pan. Cook the onion and peppers for five to seven minutes or until the onion is translucent. Add the prosciutto and cook until it is lightly browned. Once the pasta and sauce are ready, toss together with the mint. Garnish with parmesan and serve.
Wishing you a good weekend and here are a few links on one of my favorite foods:
- You’re doing it Wrong: The Guide to Making Perfect Pasta (Smithsonian Magazine)
- Nine Summer Pasta Recipes (Real Simple)
- Venus’s Navel: Tortellini Lessons at the Source (New York Times)
Bakersfield Blonde 