Bucatini Piccanti Con Le Verdure

Ingredients

• 16 ounces bucatini pasta
• 3 eggs, beaten
• 3 tablespoons parmesan cheese, grated
• 1 cup olive oil, divided
• 2 red bell peppers, seeded and chopped
• 1 medium zucchini, julienned length wise
• 3 green onions, julienned length wise
• 12 radishes, thinly sliced
• 3 celery ribs, julienned length wise
• 3 sprigs sweet marjoram, leaves only
• 8 ounces smoked cheese, cubed
• 2 teaspoons salt, divided

Directions

1. 1

   Mix eggs with Parmesan cheese and a touch of salt.

2. 2

   In medium to large skillet warm up 2 Tbs olive oil, pour egg mixture making a thin omelet or frittata. When done, remove from the pan, let cool and slice thinly.

3. 3

   Cook pasta in salted boiling water according to package directions and add zucchini, green onions and celery in the last 30 seconds. Drain well pour in a big bowl and let it cool down.

4. 4

   Mix oil, red bell peppers and remaining salt into a food processor and blend until smooth. This is going to be the dressing.

5. 5

   Mix the rest of the ingredients, except the marjoram, with the pasta; dress with the bell pepper oil, toss well, sprinkle with marjoram and let it sit at least 5 minutes before serving.