Roasted Red Pepper Kalamata And Proscuitto Pasta Recipes

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED RED PEPPER, KALAMATA AND PROSCUITTO PASTA

Steps:

• Cut bell peppers in half lengthwise, discard seeds. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes, or until blackened. Place in zip-top bag; seal. Let stand 10 minutes. Peel and cut into thin strips. Combine olives and next 6 ingredients. Add bell pepper strips and parsley; toss. Cook proscuitto in a large non-stick skillet over medium heat - 3 minutes or until crisp. Remove from pan. Add bell pepper mixture to pan. Cook over low heat 3 minutes or until heated through. Place pasta in large bowl. Add bell pepper mixutre and proscuitto, toss to combine. Sprinkle with grated parmesan cheese.

ROASTED PEPPER, KALAMATA, AND PROSCIUTTO PASTA

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise; discard seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
• Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
• Combine olives and next 6 ingredients (olives through black pepper) in a bowl.
• Add bell pepper strips and chopped parsley; toss gently to combine.
• Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp (it took mine a lot longer); remove from pan.
• Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
• Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese.
• Garnish with parsley sprigs, if desired.

PASTA WITH ROASTED RED PEPPER SAUCE

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat.
• Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
• Top with an even layer of roasted red pepper and an even layer of mozzarella.
• Top with another slice of bread.
• Drizzle the tops of the assembled sandwiches with olive oil.
• Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
• Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
• Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.

KALAMATA OLIVE & ROASTED RED PEPPER PASTA SAUCE

Steps:

• Put all ingredients in food processor and puree.
• Heat in saucepan over medium heat.
• Serve over your favorite pasta and top with grated parmesan cheese!