CHEF JEFF — ONE BYTE AT A TIME: Ham and Beans Pasta

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.

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