Pasta with Prosciutto and Chevre
original recipe from Thyme for Cooking (changes marked * and in bold)
1 red onion (*i used shallots)
2 cloves garlic
12 Greek or black olives, pitted (did not use)
12 green olives, pitted (did not use)
8 oz white beans (cannellini) ( *used one 14-oz can)
1 tbs olive oil
3 oz (60gr) fresh spinach (*used about 6 oz)
6 – 8 slices (4oz, 125gr) Prosciutto, Serrano, Bayonne (mine) or other dry-cured ham (*used 5 oz)
2/3 box chevre (goat cheese) – the little cartons of creamy goat cheese, 5 oz (150 gr)
(Chavrie in U.S. Chevraux in France) (*i used Stickney Farms Garlic/Herb goat cheese- one log)
1/2 cup shredded Gruyere cheese (*did not use)
1 1/4 cup pasta (* I used 1# Ronzoni Seven Grain pasta)
Half a container of Grape Tomatoes, sliced in half.
1/2 c. frozen baby peas
Katie’s Thyme for Cooking method: Cook pasta according to package instructions.
While waiting for the water to boil, prepare sauce:
Thickly slice onions. Mince garlic. Slice ham into large strips. Cut olives in half. Drain and rinse the beans. If spinach leaves are large cut in half. Heat oil in medium non-stick skillet over medium heat. Add onions and sauté until tender. Add garlic and ham. Sauté for 10 minutes longer, until ham is slightly crispy. Add olives, beans and goat cheese and heat through. When pasta is done, drain but don’t shake every last bit of water off. Put the spinach on top of the sauce in the skillet, add the hot pasta and stir to combine. Sprinkle with cheese, stir again and serve.
Kate in the Kitchen’s Method:
Thinly slice shallot, mince garlic and chop prosciutto. Drain and rinse white beans. Rinse, and de-stem spinach. Slice tomatoes. While pasta water boils, heat olive oil in large skillet and add shallot, saute for about 5 minutes. Add in garlic, stir and cook for about a minute. Add in prosciutto, cook for about 10 minutes. Add pasta to pot when ready and cook al dente. When prosciutto is slightly crispy, add in crumbled goat cheese and break up with a spoon. Scoop up some of the pasta water and add it to the skillet, stirring it into the goat cheese to melt and loosen; add the peas, beans and tomato. Stir to combine and add in spinach. Allow to simmer on low heat while pasta cooks. Drain pasta, reserving more of the water; add pasta back to pot and pour goat cheese mixture over it, stirring to combine, adding in more pasta water if too thick. Heat through and serve.