Antipasto-Style Penne

• 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

1. 1. Preheat broiler.
2. 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. 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.
4. Note:
5. If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.

red bell pepper, olives, pesto, tomato halves, hearts, penne pasta, cheese, pine nuts

Taken from www.epicurious.com/recipes/member/views/antipasto-style-penne-52637001 (may not work)