Pasta Giardiniera

Ingredients

• 10  baby carrots with tops, trimmed (do not peel)
• 1 tablespoon capers drained
• 2 tablespoons champagne vinegar 
• 0.5 teaspoon pepper red crushed
• 1  fennel bulb trimmed vertically sliced
• 3 ounces mozzarella cheese fresh cubed () ( 3/4 cup)
• 1 tablespoon thyme leaves fresh
• 6 ounces lasagna noodles fresh cut into 1 1/4 x 5-inch ribbons
• 0.3 cup olive oil extra-virgin divided
• 1 large bell pepper red
• 4 ounces pearl onions red
• 0.8 teaspoon salt divided
• 3.5 ounces shiitake mushroom caps halved
• 3 ounces sugar snap peas trimmed
• 10 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand 10 minutes. Peel and cut into strips.
6. While bell pepper broils, bring 10 cups water to a boil in a Dutch oven.
7. Add carrots and onions; cook 2 minutes.
8. Add peas; cook 2 minutes.
9. Drain; rinse with cold water.
10. Drain.
11. Remove carrot skins by rubbing gently with a clean, dry paper towel.
12. Remove stem ends from onions; peel.
13. Heat a large nonstick skillet over medium-high heat.
14. Add 2 tablespoons olive oil, and swirl to coat.
15. Add onions, mushrooms, and fennel; saut for 2 minutes, stirring occasionally.
16. Add 1/4 teaspoon salt; reduce heat to medium, and saut for 3 minutes, stirring occasionally.
17. Add bell pepper, carrots, and vinegar; cook 2 minutes or until liquid almost evaporates.
18. Cook pasta in boiling water 2 minutes; drain.
19. Combine pasta, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, fennel mixture, capers, and crushed red pepper in a large bowl; toss to combine.
20. Add mozzarella; sprinkle with thyme.