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Pasta With Prosciutto And Goat Cheese
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- #35421

30-60 minutes
ingredients
1 pound penne or ziti pasta
4 tablespoons olive or vegetable oil
1 medium yellow onion, peeled and diced
4 ounces prosciutto, thinly sliced and diced in half-inch pieces
1/8 cup toasted almond slivers
8 large basil leaves, finely chopped
1/4 cup diced sun-dried tomatoes
1 1/2 cup chicken broth
1/2 cup goat cheese broken into small pieces
salt and pepper, to taste
directions
Prepare pasta according to package directions. Drain and plunge in cold water to stop the cooking process; drain again. Set aside.
In a large saute pan, heat olive or vegetable oil and saute onion for 2 minutes. Add prosciutto, almonds, basil and sun-dried tomatoes. Toss together, add chicken stock and cook 5 to 7 minutes. Add the cooked pasta and goat cheese, and stir. Warm over low heat for another minute. Season with salt and pepper.
Serve while piping hot.
cook's notes
A little of the Italian ham goes a long way. Made from the rear leg of pork, prosciutto is air-dried, salt-cured and aged from 10 months to two years.
added by
Rosemarie, Utah USA
nutrition data
Nutritional data has not been calculated yet.Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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