Prosciutto and Beans Delicious Pasta

Prosciutto and Beans Delicious Pasta


1 19 ounce can cannellini (white kidney) beans, rinsed and drained
2 cups grape or cherry tomatoes, halved
4 ounces thinly sliced prosciutto, cut into bite-size pieces
1/2 cup shredded Pecorino Toscano, Pecorino Romano, or Parmesan cheese (2 ounces)
Herbed Garlic Butter
1/2 cup chicken broth, heated
3 cups loosely packed arugula or watercress leaves, coarsely torn
3 tablespoons snipped fresh chives
Salt and freshly ground black pepper
12 - 16 ounces dried pasta, cooked and drained


1. In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic Butter.
Cook, while gradually stirring in broth, over medium-low heat until tomatoes are softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and pepper.
2. Add bean mixture to hot cooked pasta; toss gently to combine.
Prosciutto and Beans Delicious Pasta Reviewed by Unknown on 2/28/2020 Rating: 5
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