An easy pasta dish that’s a snap to make, and tastes great!

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

  1. Cook the pasta until al dente.  Add peas into pasta water and blanche for 2 minutes.
  2. 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.
  3. 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
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