Antipasto style penne

Ingredients

1 medium red bell pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup refrigerated pesto
3 ounces prosciutto
1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
8 ounces uncooked penne pasta (about 2 cups)
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 cup pine nuts, toasted

Easy

Directions

1. Preheat broiler.

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 zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl.

5. For the crispy prosciutto, spread on a baking sheet and broil for 4 minutes before chopping, otherwise, just chop it up without broiling.

6. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

7. Cook the pasta according to package directions; drain. Add cooked pasta and 1/4 cup Parmesan cheese to bell pepper mixture, and toss gently to combine.

8. Serve each individual helping of pasta with cheese and pine-nuts.

main courses, prosciutto September 23, 2012 04:21

Author myrecipes.com/recipe/antip...