PASTA WITH RED PEPPERS, PINE-NUTS, THYME AND BALSAMIC VINEGAR

Red Pepper

I almost thought it was my birthday today because I woke up to a lot of congratulations! But I had not slept for a month, these were congratulation for being included in the Times 50 of the World’s Best Food Blogs. It took me some time to take it in and even if I think that lists like these are fickle and that there’s never enough space for all the good food blogs that exists, I am very very happy to be on it! A complete surprise actually. But as longs as surprises are like this, I cannot complain! Thank you out there who come here and encourage me with comments, emails and by just being there-you are one big part of Lucullian even if you don’t realize it. If Lucullian was a plant, you would be the fertilizer that makes it live, grow and thrive!

Enough of this and on to the food. The other day when I was at the market to buy more broccoli rabe I just had to add a bunch of fresh red peppers that I saw, an irresistible urge that made me realize how much I long for spring and summer food! I didn’t expect the peppers to taste much so I was surprised to discover that they were sweet and almost better than summer peppers. This is one of the things I made with them, a really simple and fast pasta dish that has a lot of flavour. The beautiful fork is made by the Italian artist Giovanni Scafuro with whom I am working on an art and food project.

Pasta With Red Peppers, Pine-nuts, Thyme and Balsamic Vinegar

PASTA WITH RED PEPPERS, PINE-NUTS, THYME AND BALSAMIC VINEGAR

pasta
red peppers, thinly sliced
pine-nuts
thyme, chopped
garlic (optional)
balsamic vinegar, it is definitely worth spend some more and buy a good one
salt
extra-virgin olive oil

– Start with putting the water for the pasta to boil and proceed with the whole procedure while you cook the peppers.
– Crush the garlic slightly and heat it up in a skillet with olive oil. After a minute, add the pine-nuts, the thyme and the sliced peppers and sauté for 3-5 minutes under constant stirring. At the end add a dash of balsamic vinegar.
– Add to the cooked pasta and toss before serving.

Pasta With Red Peppers, Pine-nuts, Thyme and Balsamic Vinegar

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