Jan’s Prosciutto-Pesto Pasta
Jan Dahl / Lakewinds Natural Foods
So easy to make with the Deli's prosciutto, pesto and shredded parmesan--but perfect for that special dinner!
yield: 4 servings
Ingredients
1 lb organic fusilli pasta
2 teaspoons butter
1/2 cup pine nuts
2 tablespoons olive oil
1 teaspoon minced garlic
3 oz prosciutto, 1"x1/2" strips
7 tablespoons Cibo Naturals pesto
1/2 teaspoon salt
1/2 cup shredded parmesan
Instructions
1. Boil the pasta to perfection. Meanwhile
2. In the butter, in a sauté pan, lightly toast the pine nuts, then
reserve.
3. In the olive oil, sauté the garlic for a few minutes, then add the prosciutto and cook 3 minutes, stirring to separate strands.
4. Toss in the pesto and salt and stir. Toss in the pasta, pine nuts and parmesan and mix well.
5. Serve hot!