Home Recipes Antipasto-Style Penne Pasta Recipe

Antipasto-Style Penne Pasta Recipe

by Erika Nicole Kendall

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 (note: ground up almond flour works just as well… use only 2tbsp of it, though.)

Preheat broiler.

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.

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.

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5 comments

Mia November 29, 2010 - 7:52 PM

oooh that sound fancy like a whole lot of stuff I can’t pick up at the local Kroger lol…sounds really delicious though. I’m gonna see if I can find some proscuitto, permigiano-reggiano, and roasted pine nuts, cause I really want to try this out.

Erika November 29, 2010 - 10:32 PM

Well, you can swap prosciutto for bacon… parm can be found at the typical kroger… pine nuts are the REAL pricey thing here and while you can usually find them mashed in a jar for a decent price, the whole nuts are expensive. That’s why I said you can use a little almond meal/almond flour instead and it’ll have more of that pesto taste to it.

Don’t be afraid to be adventurous, though, if you can. A little goes a long way. (And by a little, I mean like a tablespoon or two of pine nuts, LOL.)

Divinely Naptural March 14, 2011 - 10:19 AM

Wow! How bout I just made this recipe recently! I got it from another source. I can vouch for it! Really good!

kami November 7, 2012 - 9:12 PM

Wow I will be making this dish for the holidays. Your recipes inspire me to cook. I am hoping to use your vegetarian recipes for a family dinner.Would you publish a cookbook in the future?

Erika Nicole Kendall November 8, 2012 - 1:59 PM

Maybe. 🙂

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