Roasted Pepper, Kalamata, and Prosciutto Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Wide, flat pappardelle pasta creates a refined presentation: Its cascading quality gives the dish more height. If you can't find pappardelle, substitute a short pasta, such as cavatappi or penne. You can complete steps 1 through 3 up to a day ahead. Ingredients:
3 red bell peppers (about 1 1/2 pounds) |
1 yellow bell pepper |
1/3 cup pitted kalamata olives, quartered |
2 tablespoons capers |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon grated lemon rind |
1 1/2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/3 cup chopped fresh flat-leaf parsley |
4 ounces prosciutto, sliced into 1/8-inch strips |
6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta) |
6 tablespoons (1 1/2 ounces) shaved parmigiano-reggiano cheese |
parsley sprigs (optional) |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
3. Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.
4. Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
5. Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese. Garnish with parsley sprigs, if desired.
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