Antipasto style penne

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Ingredientes

1 medium red bell pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup refrigerated pesto
3 ounces prosciutto
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 Parmesan cheese, divided
1/4 cup pine nuts, toasted

Facil

Instrucciones

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.

4. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes.

5. Peel and chop bell pepper; place in a large bowl.

6. For the crispy prosciutto, spread on a baking sheet and broil for 4 minutes before chopping, otherwise, just chop it up without broiling.

7. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

8. Cook the pasta according to package directions; drain.

9. Add cooked pasta and 1/4 cup Parmesan cheese to bell pepper mixture, and toss gently to combine.

10. Serve each individual helping of pasta with cheese and pine-nuts.

segundos, prosciutto June 25, 2012 04:06

Autor myrecipes.com/recipe/antip...