Roasted Pepper, Kalamata, and Prosciutto Pasta |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Modified from CookingLight Ingredients:
3 red bell peppers (about 1 1/2 pounds) |
1 yellow bell pepper |
1/3 cup kalamata olive, pitted and quartered |
2 tablespoons capers |
2 tablespoons extra virgin olive oil |
1/2 teaspoon lemon zest, grated |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
1/3 cup flat leaf parsley, chopped |
4 ounces prosciutto, sliced into 1/8-inch strips after removing fat (i buy it fresh from the italian section of boston and it in no way resembles what you would buy at t) |
8 7/8 ounces pappardelle pasta (cook this for the recipe, but this is the dry weight) |
1/3 cup parmesan cheese, shaved |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
4. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
5. Combine olives and next 6 ingredients (olives through black pepper) in a bowl.
6. Add bell pepper strips and chopped parsley; toss gently to combine.
7. Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp (it took mine a lot longer); remove from pan.
8. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
9. Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese.
10. Garnish with parsley sprigs, if desired.
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