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