Pasta with White Beans and Prosciutto – This was one of those meals where as soon as I saw the post on Kelsey’s blog, I knew that I had to make it and that we would enjoy it. I don’t buy prosciutto very often and I don’t know why. It’s such a great flavor adder to so many meals. It’s definitely something that I should incorporate into my cooking more.
We are big fans of anything with beans in them and while Jack is still pretty picky, he will usually gobble up any type of bean. I used cream cheese in place of the marscapone and it adds such wonderful creaminess and tang to dishes. Not only was this excellent the first night, it made for wonderful leftovers the next day.
Pasta with White Beans and Prosciutto
- 1 lb. pasta, any type
- 3 tbsp. unsalted butter
- 3 tbsp. olive oil
- 1 leek, white portion only, cut into thin rounds
- 2 (15-oz.) cans white beans, drained and rinsed
- salt and freshly ground pepper, to taste
- ground nutmeg, to taste
- 1 c. chicken stock
- 4 oz. cream cheese, at room temperature
- zest of 1 large lemon, plus a squeeze of juice
- ¼ lb. thinly sliced prosciutto, cut into narrow strips
- large handful of fresh basil leaves, shredded
- ½ c. grated parmesan cheese, divided
- chopped parsley, for garnish
1. Bring a large pot of salted water to a boil and add pasta. Cook according to package directions. Drain and set aside.
2. Meanwhile, in a large deep sided skillet over medium heat, melt the butter and olive oil. Add leeks and sauté until soft, 5-6 minutes. Add in the beans, salt, pepper, and nutmeg and sauté 1 minute. Add the stock and simmer about 6 minutes.
3. Remove the pan from heat, add the cream cheese and lemon zest. Stir until the cheese is melted.
4. Add the cooked pasta to the pan containing bean mixture. Add in prosciutto, basil, and half of the parmesan and toss to combine. Season to taste with salt, pepper, and a squeeze of lemon juice. Serve immediately with remaining parmesan.