Rigatono Portofino - cooking recipe

Ingredients

1 lb. rigatoni
1 red pepper
1/2 c. pitted black olives
1/4 c. pitted green olives
6 thin slices Prosciutto, cut into 1-inch long strips
1/2 c. shelled pistachio nuts
2 tsp. chopped fresh thyme
1/4 c. extra virgin olive oil
juice of 1/2 lemon

Preparation

Prepare rigatoni and set aside.
Roast a red pepper, then peel, seed and slice into 1-inch long julienne strips.
Place in bowl along with olives, Prosciutto, nuts and thyme.
Toss to combine.
Bring a large pot of water to boil and cook pasta until al dente.
Drain; place in serving bowl and toss with olive oil and juice of lemon.
Add pepper/olive mixture and toss.
Season with salt and pepper.
Serves 4.