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from Casey's cookbook

Antipasto-Style Penne

TAGS:
dinner
pasta

     






Links:
myrecipes.com


Ingredients:
  • 1 medium red bell pepper
  • 1/2 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)
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1/4 cup pine nuts, toasted
  • Preparation:
    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; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
    3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.
    4. Note:
    5. If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.
    6. Yields 6 servings.

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    modified: 2012.12.27 | created: 2012.12.27





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