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Pasta with Prosciutto and Goat Cheese

Serves: 1
Pasta with Prosciutto and Goat Cheese


  • 1 lb. Roma IQF pre-cooked penne
  • 4 Tbsps. Piancone olive oil, extra virgin (or Roma blended oil)
  • 1 Peak Fresh Produce onion(s), yellow (peeled and diced)
  • 4 oz. Roma prosciutto (thinly sliced, diced in 1/2-inch pieces)
  • 8 large Peak Fresh Produce basil (finely chopped (about 3 Tbsps.)
  • 1 1/2 cups chicken stock (or chicken broth)
  • 4 oz. Nature's Best Dairy Cheese, Goat, crumbles
  • to taste salt and pepper


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 sauté onion for two minutes. Add prosciutto and basil. 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.