Pappardelle with Rapini and Blue Cheese - The Village Grocer

Ingredients

• 1 pound pappardelle, or other long pasta (454 grams)
• ¼ cup Pure by Christine Cushing Extra Virgin Olive Oil (60 ml)
• 2-ounces sliced proscuitto, coarsely chopped (about 6 slices) (60 grams)
• 3 cloves garlic, chopped
• 1 pint cherry or grape tomatoes cut in half (2 cups/500 ml)
• 1 small bunch rapini, washed, stems removed and blanched
• 4-ounces Borgonzola cheese, rind removed, cut in cubes (113.5 grams)
• Coarse salt and freshly cracked black pepper, to taste