Prosciutto and green bean pasta
Prep time: 10 minutes
Cook time: 13 minutes
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A crisp white wine would be a refreshing companion. Try an Italian white, such as Soave or pinot bianco, or a crisp sauvignon blanc.
Tips: Sub the prosciutto with diced baked ham, crisp bacon or slivers of country ham.
Recipe from the Chicago Tribune.
8 ounces green beans, ends trimmed
1 pound penne pasta
4 slices prosciutto
1/2 cup pine nuts, toasted
1/2 cup shaved Parmesan cheese
2 tablespoons extra-virgin olive oil
Heat a large pot of salted water to a boil; add the green beans. Cook until just tender. Remove with a slotted spoon; keep warm. Add penne to the boiling water; cook according to package directions until al dente. Drain.
Meanwhile, cook prosciutto slices in a large dry skillet over medium-high heat until crisp, about 5 minutes; break into rough pieces.
Toss the drained pasta in a large bowl with the green beans, pine nuts and Parmesan; drizzle with olive oil. Divide pasta among six plates; top with prosciutto pieces.
Per serving: 458 calories, 32 percent of calories from fat, 16 g fat (3 g sat.), 9 mg cholesterol, 61 g carbohydrates, 17 g protein, 278 mg sodium, 5 g fiber.