Antipasto-Style Penne

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1 medium red bell pepper

1/2 cup pitted kalamata olives, chopped

1/3 cup refrigerated pesto

3 ounces prosciutto, chopped

1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped

1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped

8 ounces uncooked penne pasta (about 2 cups)

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

1/4 cup pine nuts, toasted

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