Linguine with Prosciutto

A fabulous recipe from The Seasons of Parmigiano-Reggiano by Nancy Radke. A great way to use some of our great Parmigiano-Reggiano...

ingredients:

2 tablespoons olive oil

1/4 cup red onion - finely chopped

1 teaspoon sea salt

1 12-ounce can of evaporated skimmed milk

1 teaspoon grated lemon zest

3 ounces Prosciutto di Parma, thinly sliced

10 fresh basil leaves

1/4 cup fresh parsley leaves

4 fresh mint leaves or 1/4 teaspoon dried

1 pound linguine

3/4 cup Parmigiano-Reggiano

freshly ground black pepper to taste

directions

1. Heat olive oil in a large saute pen over medium. Add onion and salt. Saute 5 minutes until onions soften. Add evaporated skimmed milk and the grated lemon zest. Cook 1 minute and remove from heat.

2. Cut Prosciutto di Parma into thin strips. Set aside. Combine basil, parsley and mint and chop finely. Set aside.

3. Cook linguine in rapidly boiling salted water. Just before the pasta is done, briefly return the saute pan to medium heat and warm the sauce. When the pasta is al dente, drain and add to the saute pan, along with the herbs and the Parmigiano-Reggiano.

4. Toss the pasta until the cheese melts and a light sauce forms. Add Prosciutto di Parma, season with freshly ground pepper to taste and toss briefly. Serve immediately in warm pasta bowls with more Parmigiano-Reggiano at the table.

serves 4-6