Manteche Pasta with Spring Peas and Proscuitto
One half-piece of BelGioioso Manteche cheese, cubed
16 oz. angelhair pasta
6 oz. frozen spring peas
2 slices prosciutto
Italian Parsley, minced
Salt and pepper to taste
- Cook the pasta until al dente. Add peas into pasta water and blanche for 2 minutes.
- Strain the pasta and peas and combine with the cubed Manteche cheese. If necessary, add 2-3 tablespoons of the hot pasta water and stir until cheese and butter from Manteche melt into a rich sauce.
- Chop the prosciutto into bite-size pieces, add to the platter, and toss. Garnish with Italian Parsley and serve immediately.
Original recipe found at belgioioso.com