Pasta with Prosciutto and Goat Cheese
Pasta with Prosciutto and Goat Cheese
Directions
- Prepare pasta according to package directions.
- Drain and plunge in cold water to stop the cooking process; drain again.
- In a large sauté pan, heat olive or vegetable oil and sauté onion for two minutes.
- Add prosciutto and basil. Toss together, add chicken stock and cook 5-7 minutes longer.
- 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.
Ingredients
- 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
