Prosciutto Pasta with Escarole and White Beans - Prosciutto Di Parma
This prosciutto pasta will quickly become a weeknight favorite, hearty enough for a cold winter night yet healthy enough to enjoy throughout the year.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at parmacrown.com.
Ingredients
- 8 ounces rigatoni pasta
- 1/3 cup extra virgin olive oil
- 3 large garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 large head escarole, cleaned and cored
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken stock
- 1 15.5 ounce can cannellini white beans, drained and rinsed
- 4 ounces Prosciutto di Parma
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt
- pepper
More Like This
Prosciutto Pasta Carbonara - Prosciutto Di Parma
parmacrown.com
Escarole with Italian Sausage and White Beans – Pastene
pastene.com
Garganelli Pasta with Prosciutto di Parma - Prosciutto Di Parma
parmacrown.com
Gnocchi Pasta with Prosciutto di Parma - Prosciutto Di Parma
parmacrown.com
White Lasagna Roll Ups with Prosciutto & Arugula
parmacrown.com
Pasta with Prosciutto and Peas - Prosciutto Di Parma
parmacrown.com
Prosciutto Gnocco Fritto with Beans and Ricotta - Prosciutto Di Parma
parmacrown.com
Rigatoni & White Beans with Italian Sausage Sauce - Ontario Bean Growers
ontariobeans.on.ca