a 7-ounce jar roasted red peppers, drained and chopped fine
3/4 cup finely chopped prosciutto or other ham (about 3 ounces)
1/2 pound gigi del gargano (ruffle-edged, cone-shaped pasta) or rotini (spiral pasta)
1 cup packed mixed fresh herbs such as basil, mint, and parsley leaves, chopped fine
lemon wedges as an accompaniment
freshly grated Parmesan cheese as an accompaniment
Directions
In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.
