Pesto Proscuitto Barramundi Skewers Over Angelhair Pasta

Ingredients: 

3/4 C. + 2 T. Fresh Basil Leaves, chopped
4 Large Cloves Garlic,
Salt, to taste
Freshly Ground Black Pepper, to taste
3/4 + 1/3 C. Extra Virgin Olive Oil
1 1/2 lb. barramundi fillets, bones and skin removed, cut into 1 1/2-inch pieces
1/2 C. Kalamata Olives, pitted, coarsely chopped
1 13-3/4 oz. Can Artichokes, in brine, drained and quartered
1/3 C. Roasted Red Peppers, cut into 1/2 x 1 1/2-inch strips
Scant 1/2 lb. Thinly Sliced Prosciutto<
8 oz. Angel Hair Pasta1/4 C. Freshly Grated Asiago Cheese, divided



Place 3/4 C. basil leaves, 2 garlic cloves, salt and black pepper in a food processor. Process, adding 1/2 C. olive oil, until minced and mixed. Pour over barramundi in shallow dish; mix. Marinate in refrigerator for 1/2 hour. Mince remaining garlic. Heat 1/3 C. olive oil in a large skillet and add garlic. Saute for 1 minute until softened. Stir in olives, artichokes, roasted red peppers and salt and pepper. Saute 2-3 minutes. Remove from heat and set aside. Wrap each barramundi piece with a piece of prosciutto, halving lengthwise if necessary. Thread 4-5 pieces of prosciutto-wrapped barramundi onto each of 6 metal skewers. Brush skewers with remaining olive oil. Preheat grill to medium-high heat. Place skewers on well-oiled grid of grill. Grill skewers 5-inches from heat source for 4 to 5 minutes per side, turning once. Cook just until fish is opaque and prosciutto is browned. Cook angel hair pasta as directed on package until al dente. Reheat sauce, if necessary, to just warmed. Mix hot pasta with sauce and place onto large serving platter. Sprinkle with half of grated cheese. Arrange skewers over pasta and sprinkle with remaining cheese & basil.