The Opera Singer

Daughters and I decided to have dinner at Fellini Café in Media last Monday night and, as is the case every Monday night, it was Opera Night. Younger daughter’s voice teacher serenaded us…it was beautiful. Listen to a sample performance on Opera Night here.

For some reason we can’t upload our video…I will keep trying!

There was a special that night…Roasted Capellini al Pesto and let me tell you it was tasty. As I’ve been known to do, I asked our server to recommend a dish for me and she suggested this harmony of roasted capellini, shrimp, scallops and broccoli tossed in a red pepper cream sauce that was a melody for my senses indeed!

Roasted Capellini al Pesto
Ingredients
12 oz Capellini, uncooked
1 - 7oz jar roasted red peppers, drained and chopped
1 1/4 cup light cream
1/3 cup pesto, homemade or store bought
Grilled shrimp, scallops, chicken
Any vegetable desired

Directions
Pan roast the pasta in some olive oil until it’s just a bit brown. Cook pasta and drain. In the same skillet heat 1 tbsp olive oil and add red peppers, cook 1 minute. Add the cream and simmer until thick, about 3 minutes. Stir in pesto sauce and immediately remove from the heat. Toss with the capellini and top with freshly grated Asiago or Parmesan cheese. Add shrimp, scallops, chicken, vegetables or anything else you desire!