Roasted Pepper, Kalamata, and Prosciutto Pasta

Roasted Pepper, Kalamata, and Prosciutto Pasta
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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