CHEF JEFF — ONE BYTE AT A TIME: Ham and Beans PastaYou can’t go wrong combining these two favorites.
By: Herald Staff Report,
You can’t go wrong combining these two favorites.
Ham and Beans Pasta
8 ounces green beans, ends trimmed
1 pound penne pasta
4 slices prosciutto
½ cup pine nuts, toasted
½ cup shaved Parmesan cheese
2 tablespoons extra-virgin olive oil
Heat large pot of salted water to boil; add green beans. Cook until just tender. Remove with slotted spoon; keep warm. Add penne to boiling water; cook according to package directions until al dente. Drain. Cook prosciutto slices in large, dry skillet over medium-high heat until crisp, about 5 minutes; break into rough pieces. Toss drained pasta in large bowl with green beans, pine nuts, Parmesan; drizzle with olive oil. Divide pasta among 6 plates; top with prosciutto pieces.
Yield: Serves 6.
Approximate nutritional analysis per serving: 458 calories, 16 grams fat (3 grams saturated), 9 milligrams cholesterol, 61 grams carbohydrates, 17 grams protein, 278 milligrams sodium, 5 grams fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.