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All public Recipes -> Dinner -> Fusilli With Radicchio And Pancetta

Fusilli With Radicchio And Pancetta

By: Chris D.

Description:
Time:	30 min (15 min to prepare, 15 min to cook)
Meal type:	Dinner
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
3 each ripe tomatoes 3 each slender carrots, peeled and thinly sliced -- into rounds 4 each small summer squash, thinly sliced -- or cubed 0.5 cup peas or a handful of sugar snap peas 1 each small red onion, quartered and thinly -- sliced crosswise 1 each yellow or red bell pepper, quartered and -- thinly sliced crossways 2 each cloves garlic -- minced 2 tablespoons chopped fresh tarragon 3 tablespoons extra virgin olive oil, salt and freshly ground pepper to taste 12 ounces fusilli pasta
Directions:
Bring a large pot of water to a boil. Blanch the tomatoes for about 10 seconds, the peel, seed, and neatly dice them. Put them in a large bowl. Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil. Add salt to the water and cook the pasta until al dente. Scoop it out, add it to the vegetables, and toss well. Season with salt & pepper and serve.
Notes:

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