We gave this recipe a try last night and it was very good and easy to make.
Recipe courtesy of Cooking Light
1 medium red bell pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup refrigerated pesto
3 ounces prosciutto, chopped
1 (7 oz.) jar oil-packed sun-dried tomato halves, drained and chopped
1 (6 oz.) jar marinated quartered artichoke hearts, drained and chopped
8 ounces uncooked penne pasta
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup pine nuts, toasted
Preheat the broiler. Cut bell pepper in half; 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 ziploc bag and seal. Let stand for 5 minutes. Peel and chop the bell pepper; place in large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
Cook pasta according to package directions, omitting salt and fat; drain. Add pasta back into the pot and add 1/4 cup Parmigiano-Reggiano cheese; stir to combine. Add bell pepper mixture, and toss gently to combine. Spoon pasta into bowls and sprinkle with cheese and pine nuts.
Now sit back with with a glass of wine and enjoy!