Small Elbows with Green Pepper Sauce
|Green peppers||3 Medium, seeds and white part removed, and coarsely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Small elbow macaroni||1⁄2 Pound, cooked al dente, drained|
The sauce should be prepared and refrigerated overnight, then let set at room temperature for 2 hours just before serving.
In a bowl, place the peppers, oil, lemon juice, mustard, salt, and pepper.
Before serving, taste for seasoning.
The pasta should be very hot and tossed well with the sauce.
This dish is often used to accompany a simple meat course instead of rice or potatoes.