The main dish was tri-colored pasta, cooked and drained. In another pot, place 1/3 cup water with a bunch of chopped green onions, cook over med heat about 2 minutes. Add in 10oz chopped roasted red peppers, 1 T drained capers, and chopped basil. Cook for about 5 minutes and then pour over the pasta - seasoning with pepper (and salt to taste). (taken from the McDougall Cookbook)
The side dish was haircot verts boiled in water 4 minutes - then dunked in an ice bath and drained. Meanwhile, dice pancetta (4 oz) and cook until crispy, then remove to paper towels to drain. In the pancetta drippings place 2 cloves thinly sliced garlic, cook 1 minute, then add in 1/3 cup panko bread crumbs and cook another 1 minute. Add back in the haricot verts and toss. (from a Food Network magazine clip!) Serve with lemon wedges.
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