- By The Olive Oil Source Kitchen
Bell peppers are like the infamous zucchini. Plant a few, get too many? Add the extra parsley and lemon thyme that is threatening to take over your herb garden and you have a pasta dish flavored with bright, vibrant colors that is the embodiment of summer entertaining. Simple. Tasty. Crowd-pleasing.
If a hands-on lesson is more your thing, learn how to make this recipe right along with us in the first segment of our new video program.
3-5 assorted large bell peppers – mixed colors
1 cup orzo or pearl pasta
2 tablespoons The Olive Oil Source medium-flavor extra virgin olive oil
1 clove garlic
2 tablespoons capers
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh lemon thyme
1 tablespoon The Olive Oil Source Champagne Vinegar
¼ cup The Olive Oil Source medium-flavor extra virgin olive oil
Juice of ½ lemon
2 tablespoons minced parsley
Char peppers under a broiler or over an open flame, turning occasionally, until skin is blackened, about 10 minutes. Remove and place in sealed plastic bag to steam for another 10 minutes. When cool, remove skins, seeds and membranes. Finely dice into ¼ -inch pieces. Set aside.
While peppers are cooling, cook orzo or pearl pasta in gently boiling salted water for 5 minutes until tender. Drain.
Heat oil in skillet and sauté garlic for 1 minute. Add capers and herbs until aromatic. Add peppers and vinegar and sauté 3-5 minutes.
Whisk together lemon juice and olive oil, season with salt and pepper. Combine peppers and orzo in serving dish. Add dressing and mix well. Serve warm or at room temperature.