Roasted Pepper, Kalamata, and Prosciutto Pasta

• 3 red bell peppers (about 1 1/2 pounds)
• 1 yellow bell pepper
• 13 cup kalamata olive, pitted and quartered
• 2 tablespoons capers
• 2 tablespoons extra virgin olive oil
• 12 teaspoon lemon zest, grated
• 2 teaspoons fresh lemon juice
• 14 teaspoon salt
• 18 teaspoon black pepper, freshly ground
• 13 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 78 ounces pappardelle pasta (cook this for the recipe, but this is the dry weight)
• 13 cup parmesan cheese, shaved

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.
4. Broil 10 minutes or until blackened.
5. Place peppers in a zip-top plastic bag; seal.
6. Let stand 10 minutes.
7. Peel and cut into thin strips.
8. Combine olives and next 6 ingredients (olives through black pepper) in a bowl.
9. Add bell pepper strips and chopped parsley; toss gently to combine.
10. Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp (it took mine a lot longer); remove from pan.
11. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
12. Place pasta in a large bowl.
13. Add bell pepper mixture and prosciutto; toss gently to combine.
14. Sprinkle with cheese.
15. Garnish with parsley sprigs, if desired.

red bell peppers, yellow bell pepper, kalamata olive, capers, extra virgin olive oil, lemon zest, lemon juice, salt, black pepper, flat leaf parsley, section, pasta, parmesan cheese

Taken from www.food.com/recipe/roasted-pepper-kalamata-and-prosciutto-pasta-498762 (may not work)