To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

And Super Bowl Sunday for our Annual Staff Appreciation Party!

Pasta with Prosciutto, Roasted Peppers & Goat Cheese

~ Makes 3 Servings ~

1 red bell pepper

1 yellow bell pepper

3 T capers, rinsed

24 Niçoise or Kalamata olives, halved and rinsed

2 T butter

15 ounces extra virgin olive oil

18 ounces of your favorite pasta

5 ounces goat cheese, crumbled

3 ounces prosciutto, cut into strips

Fresh basil to taste, hand torn

• Roast both peppers until skin is charred, steam for 15 minutes, and let cool.  Peel, remove seeds, and cut into strips.

• Heat skillet until warm, not hot.  Remove skillet from heat. Place butter in skillet and top with peppers, capers, olives, and oil.  Toss gently until butter is melted. 

•  Meanwhile, cook pasta to desired doneness, and strain. 

• Mix pasta and skillet ingredients while both are still hot.

• Season to taste with salt and pepper.

• Garnish with goat cheese, prosciutto, and basil and serve immediately.

 *To prepare as a vegetarian entree, simply omit the prosciutto.*

©Tarbell’s 2004

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