Roasted Pepper, Kalamata, and Prosciutto Pasta

Ingredients

• 6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta)
• ¹/₃ cup pitted kalamata olives, quartered
• 2 tablespoons capers
• 4 ounces prosciutto, sliced into 1/8-inch strips
• ¹/₈ teaspoon freshly ground black pepper
• Parsley sprigs (optional)
• 3 red bell peppers (about 1 1/2 pounds)
• + 7 more ingredients
• • 1 ½ teaspoons fresh lemon juice
  • 6 tablespoons (1 1/2 ounces) shaved Parmigiano-Reggiano cheese
  • ½ teaspoon grated lemon rind
  • ¹/₃ cup chopped fresh flat-leaf parsley
  • 1 yellow bell pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips. C...

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