Antipasto-Style Penne

Ingredients

• 0.5 cup kalamata olives pitted chopped
• 6 ounce marinated artichoke drained chopped quartered
• 2 ounces parmesan divided grated
• 2 cups penne pasta uncooked
• 0.3 cup basil pesto refrigerated
• 0.3 cup pinenuts toasted
• 3 ounces pancetta chopped
• 1 medium bell pepper red
• 7 ounce sun-dried olives drained chopped

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags

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.
5. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
6. Cook the pasta according to package directions, omitting salt and fat; drain.
7. 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.