Recipes / Peppers, Sweet

Pasta & Grilled Peppers

Grill 3 large whole sweet peppers uncovered, until soft, black and blistered on all sides, about 8 to 10 minutes. Let steam and cool in a paper bag and then peel off the skins. Slit down one side and remove the seeds and stems. Dice to the size of bow-tie pasta.

Cook 1 pound of bow-tie (farfalle) pasta. Drain and toss with 5 tablespoons olive oil and 2 teaspoons fresh lemon juice, then add the peppers.

Add 1 1/2 cups cooked, drained chickpeas; 1 cup diced salami, mortadella or pepperoni; 1/2 pound fresh diced mozzarella; and 1/3 cup torn basil leaves. Season to taste with salt and pepper. Serve slightly warm or at room temperature.

Serves 6.

From “Daily Herald,” June 7, 2006.

<< Vanilla-Scented Kohlrabi with Creamed Greens | Main | From the "Kids' Corner" - Cheesy Spaghetti Squash Cakes >>