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Pasta With Prosciutto And Goat Cheese
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- #35421
serves/makes:
ready in:
30-60 minutes
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.
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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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