Ingredients
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1 pkg (16 oz) San Giorgio® thin spaghetti
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2 cups frozen corn, thawed
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2 cloves garlic
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1/2 tsp salt
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2 tbsp olive oil
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8 slices prosciutto, thinly sliced
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3 tbsp butter
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1 cup Parmesan cheese, grated and divided
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2 tbsp fresh parsley, finely chopped
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1 tbsp cracked pepper
Steps
1
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
2
Meanwhile, in blender, purée corn, 1/2 cup water, garlic and salt until smooth; set aside.
3
Heat oil in large skillet set over medium heat; cook prosciutto for 3 to 5 minutes or until golden and crispy. Transfer to plate. Reserve skillet.
4
Melt butter in same skillet set over medium heat. Stir in puréed corn mixture; bring to boil. Cook for 2 to 3 minutes or until heated through and slightly thickened.
5
Toss together pasta, reserved cooking liquid, and 1/2 cup Parmesan until well coated. Stir in crispy prosciutto and parsley.
6
Divide pasta among plates; sprinkle with remaining Parmesan and pepper.
Comments
Recipe provided by San Giorgio® Pasta.