Linguini and Goat Cheese with Prosciutto
Ingredients
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- 2 Tbsp. OWOC Oregano Balsamic Vinegar
2 Tbsp. ea. OWOC Garlic
2 Tbsp. ea. Basil EVOO
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- 8-12 oz. egg pasta
- 1 whole shallot, minced
- 4 cloves garlic, shaved into thin pieces
- ¼ cup chicken broth
- 6 oz. goat cheese, crumbled
- 3 oz. Prosciutto, fat trimmed, diced
- Freshly ground black pepper
- Freshly grated Pecorino, Romano or Parmesan cheese
- 1 Tbsp. finely chopped curly parsley
Directions
- Bring five quarts of water to a boil. Add a big pinch of salt once it begins to boil.
Add a big pinch of salt once it begins to boil.
- When it returns to a boil, add the pasta and cook according to directions.
- In a heavy saucepan, heat the EVOO and gently fry the shallots for one minute.
- Add the garlic, and continue to fry until soft but not browned.
- Add the broth, balsamic and goat cheese and mix well until the cheese has melted completely.
- Add the Prosciutto and freshly ground black pepper to taste.
- Toss the pasta with the sauce, sprinkle with grated cheese and parsley and serve immediately.
