PASTA WITH PROSCIUTTO AND GOAT CHEESE
1 pound Penne or Ziti, uncooked 4 tbsp. olive or vegetable oil 1 medium yellow onion, peeled and diced (about 2/3 cup) 4 oz. prosciutto, thinly sliced, diced in 1/2-inch pieces (about 1/2 cup) 1/8 cup toasted almond slivers 8 large basil leaves, finely chopped (about 3 tbsp.) or 2 tbsp. dry basil 1/4 cup diced sun-dried tomatoes 1 1/2 cups chicken stock or broth 4 oz. goat cheese, broken into small pieces Salt and pepper to taste
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 saute onion for 2 minutes.
Add prosciutto, almonds, basil and sun-dried tomatoes. 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.
Servings: 6 Source: National Pasta Association
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