Antipasto-Style Penne

Ingredients

  • 1 medium red bell pepper
  • ½ cup pitted kalamata olives, chopped
  • 1/3 cup refrigerated pesto
  • 3 ounces prosciutto, chopped
  • 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)
  • + 2 more ingredients
    • ¼ cup pine nuts, toasted
    • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

1. Preheat broiler. 2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; p...

View full recipe at SpringPad

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