Chayote And Bowtie Pasta
This is a very simple pasta dish to make when you are short on time. The bow tie
pasta catches and holds the sauce, bringing all the tastes together.
1/3 cup olive oil
1 large sweet onion, quartered and cut crosswise into thin slices
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
2 fresh chayote squash, peeled and cut into thin strips
1 small head of broccoli, cut into florets
1 tbsp. salt
1 pound bow tie pasta (farfalle)
1-1/2 ounces pignoli nuts (pine nuts)
1/4 pound prosciutto ham, cut into thin strips
Salt and freshly ground pepper to taste
1/3 cup freshly grated Parmesan cheese
Heat 1/2 tablespoon olive oil in a large skillet over medium heat; add the
onion, garlic, pepper, chayote and broccoli. Sauté until the vegetables are
tender, about 10 minutes; set aside.
Meanwhile, bring 4 quarts of water and 1 tablespoon salt to a boil. Add the
pasta and cook according to package instructions until it is al dente (firm to
the bite), about 12 minutes. Drain. In a large bowl, toss the cooked vegetables
and pasta together. Add pignoli nuts, proscuitto, remaining olive oil, salt and
pepper to taste. Mix well. Sprinkle with parmesan cheese and toss again. Serve
at once with additional cheese on the side. Serves 6.