Cold Peppered Capellini With Prosciutto

• 1 lb capellini or 1 lb other thin pasta
• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 1 large lemon
• 5 scallions, trimmed and finely chopped
• 6 ounces thinly sliced prosciutto, cut into 1/2-inch strips
• 12 cup sun-dried tomato, drained & sliced
• 13 cup freshly grated parmesan cheese
• 1 teaspoon black peppercorns, cracked
• 1 tablespoon fresh lemon thyme, chopped
• 1 teaspoon fresh lemon thyme, chopped
• chopped black olives, to garnish (optional)

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.
5. Add strips to a pan of boiling water.
6. Boil 1 minute and drain.
7. Heat oil in heavy nonstick skillet over medium heat.
8. Saute garlic and half the scallions 3-4 minutes, stirring frequently, until scallions are softened.
9. Stir in prosciutto and rind.
10. Cook 3-4 minutes stirring frequently, until prosciutto is lightly browned.
11. Remove from heat and cool.
12. Combine pasta, prosciutto mixture and sun-dreid tomatoes, Parmesan cheese, peppercorns, and lemon thyme in a bowl.
13. Cover and refrigerate several hours.
14. Sprinkle with remaining scallions and extra cheese if necessary before serving.
15. Top with a sprinkling of black olives.
16. Serve with Merlot or Fume.

capellini, olive oil, garlic, lemon, scallions, tomato, parmesan cheese, black peppercorns, lemon thyme, lemon thyme, black olives

Taken from www.food.com/recipe/cold-peppered-capellini-with-prosciutto-201969 (may not work)