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Prep 35min
Total1hr35min
Servings8
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Ingredients
1
large lemon
3
tablespoons olive or vegetable oil
1
cup slivered almonds
3
cups sliced leeks (about 4 leeks)
3
tablespoons capers, drained
1/2
teaspoon salt
1/8
teaspoon pepper
1
large red bell pepper, roasted, cut into strips
1
large yellow bell pepper, roasted, cut into strips
8
oz (3 1/2 cups) uncooked bow-tie (farfalle) pasta
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Steps
1
Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
2
In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
3
In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
4
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.
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Leeks look like giant green onions and are related to both onions and garlic. Choose leeks that are firm and bright colored with an unblemished white bulb portion. Smaller leeks will be more tender than larger ones.
Two 7.25-oz jars (2 cups) roasted red bell peppers, drained, can be substituted for roasted red and yellow peppers.
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