Rigatono Portofino

1. 1

   Prepare rigatoni and set aside.

2. 2

   Roast a red pepper, then peel, seed and slice into 1-inch long julienne strips.

3. 3

   Place in bowl along with olives, Prosciutto, nuts and thyme.

4. 4

   Toss to combine.

5. 5

   Bring a large pot of water to boil and cook pasta until al dente.

6. 6

   Drain; place in serving bowl and toss with olive oil and juice of lemon.

7. 7

   Add pepper/olive mixture and toss.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.