Wednesday, May 5, 2010

Pasta with antipasto!

Ok, it may seem kind of silly, but if you chop up all the ingredients for a great antipasto platter, it makes an equally great pasta dressing!

Pasta with Antipasto

2 red peppers, roasted
1 c pitted olives, chopped
2/3 c basil pesto
6 oz prosciutto, chopped
14 oz sun-dried tomatoes, oil packed, drained and chopped
14 oz artichoke hearts, oil packed, drained and chopped

1 lb penne pasta

4 oz (about 1 c) Parmesan cheese, grated
Pine nuts

Put flattened peppers on foil under the broiler for about 7 to 9 minutes.  Peel and chop.  Combine in a large bowl with the olives through the artichoke hearts.  Prepare the pasta and drain.  Add pasta to the bowl along with half the grated cheese.  Serve, sprinkle with additional cheese and pine nuts.  

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