Rad Summer Pasta 1

Rad Summer Pasta - Prosciutto, Sweet Corn and Goat Cheese Pesto Pasta


Rad Pasta Take 2.jpeg

15-20 thin slices Prosciutto di Parma

10.5 oz Buitoni Pesto

1 - 12 oz. package No Yolks (Cholesterol Free Egg White Pasta)

1 - 12 oz. bag Sweet Corn

5 oz. Goat Cheese 


1. Slice prosciutto into thin strips, add 1 tablespoon of butter to small saute pan and cook over medium heat for 3-4 minutes. Transfer to paper towel.  

2. Bring 3 quarts of water to a rapid boil, add sea salt to flavor and cook pasta 5-6 minutes or until al dente.  

3. Add frozen sweet corn and return to boil for 5-6 additional minutes or until pasta is just cooked through and corn is warmed.  

4. Drain water and return to pot. Add pesto, cooked prosciutto and 1 tablespoon butter to pot and stir to combine.

5.Portion out pasta on plate. Crumble goat cheese over top and enjoy!