Roasted Red Pepper Puree W/ Prosciutto And Linguine

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon salt
• fresh ground pepper

Recipe

• 1 cut the red peppers in half, remove and discard the seeds and inner membranes. flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers. broil the peppers until they are completely charred and blackened. the skin will not peel off easily unless its burned! 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.
• 2 with your fingers, peel and discard the loosened skin from the peppers, rinse under water.
• 3 roughly chop the peppers and combine them with the oil, parsley, basil and garlic in a food processor. if using a food mill or a blender, puree the vegetables first, then add the other ingredients.
• 4 spray an 8 inch skilled with cooking spray, and sauté the prosciutto over high heat, just to heat through.
• 5 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.
• 6 yummy!