Roasted Red Pepper Puree W/ Prosciutto and Linguine

• 4 large red bell peppers
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh parsley, minced
• 8 -10 fresh basil leaves, snipped
• 1 garlic clove, minced
• 1 ounce fresh linguine, cooked and drained according to directions
• 3 ounces prosciutto, cut into thin strips
• 12 teaspoon salt
• fresh ground pepper

1. Cut the red peppers in half, remove and discard the seeds and inner membranes.
2. Flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers.
3. Broil the peppers until they are completely charred and blackened.
4. THE SKIN WILL NOT PEEL OFF EASILY UNLESS ITS BURNED!
5. Remove the peppers to a plastic or paper bag and close tightly, place in the freezer until the peppers are cool enough to handle, about 10 minutes.
6. With your fingers, peel and discard the loosened skin from the peppers, rinse under water.
7. Roughly chop the peppers and combine them with the oil, parsley, Basil and garlic in a food processor.
8. If using a food mill or a blender, puree the vegetables first, then add the other ingredients.
9. Spray an 8 inch skilled with cooking spray, and saute the prosciutto over high heat, just to heat through.
10. Stir the meat into the red pepper puree, add salt and pepper and taste to adjust seasoning and toss with linguine, or pour over bed of linguine and serve hot.
11. YUMMY!

red bell peppers, extra virgin olive oil, fresh parsley, basil, garlic, fresh linguine, salt, fresh ground pepper

Taken from www.food.com/recipe/roasted-red-pepper-puree-w-prosciutto-and-linguine-139790 (may not work)