Antipasto-Style Penne

Antipasto-Style Penne

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.

My notes:
My mom made this and it was so good. Everything in this is delicious on its own so it makes sense that it would be great all put together. The hardest part was probably the peppers since ours just wouldn't peel, but otherwise it's very easy to put together.