Pasta with Prosciutto and Goat Cheese


  1. Prepare pasta according to package directions.
  2. Drain and plunge in cold water to stop the cooking process; drain again.
  3. In a large sauté pan, heat olive or vegetable oil and sauté onion for two minutes.
  4. Add prosciutto and basil. Toss together, add chicken stock and cook 5-7 minutes longer.
  5. Add the cooked pasta and goat cheese and stir.
  6. Warm over low heat for another minute.
  7. Season with salt and pepper.
  8. Serve while piping hot.


  • 1 1/2 cups chicken stock, or chicken broth
  • 4 oz. Nature's Best Dairy® Cheese Crumbles, Goat
  • 8 large Peak Fresh Produce® Basil, finely chopped (about 3 Tbsps.)
  • 1 Peak Fresh Produce® Onion(s), Yellow, peeled and diced
  • 4 Tbsps. Piancone® Oil, Olive, Extra Virgin, or Roma blended oil
  • 1 lb. Roma® Pasta, Penne, IQF Precooked
  • 4 oz. Roma® Prosciutto, thinly sliced, diced in 1/2-inch pieces
  • to taste salt and pepper