Pesto Penne

This is super easy AND super yummy. I had most of the ingredients in my pantry already, so it may also be fairly cheap to make or a dish to throw together in a pinch. The flavors are awesome and if you don't have the exact ingredients, easy to modify. We had this for dinner served warm and as lunch leftovers the next day served cold. Delicious either way.

Pesto Penne
1 medium red bell pepper
1/2 cup pitted kalamata olives, sliced or chopped
1/3 cup jared pesto (Melissa brand is great)
1/3 cup oil-packed sun dried tomatoes, chopped (Melissa brand is great!)
1 (6oz) jar marinated quartered artichoke hearts, drained and chopped
12 oz penne pasta
1/2 cup cubed smoked mozzarella or smoked provolone
1/4 cup chopped walnuts

1. Pre-heat broiler.
2. Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper haves, skin sides up, on a foil-lined baking sheet. Flatten with hand. Broil 5 - 8 minutes until blackened. Place in brown paper bag or zip-lock, seal. Let stand 5 minutes, then peel the skin off. Chop pepper, place in a medium bowl.
3. Add olives, pesto, sun-dried tomatoes and artichokes to the pepper in bowl. Stir to combine.
4. Cook pasta and drain.
5. Add the pesto mix to drained pasta and add cheese and nuts.

YUMMY!!!!!