Roasted Pepper, Kalamata, And Prosciutto Pasta

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.