3 oz, Prosciutto (thinly sliced)
¼ cup, Extra Virgin Olive Oil
2 tbsps, Garlic, thinly sliced
½ cup, Roma Tomatoes, ¼" dice
¼ cup, Parsley (curly or flat leaf), chopped fine
2 ½ cups, Bowtie pasta (farfalle), cooked and still warm
½ cup, Chicken Broth
4 tbsps, Parmesan Cheese (grated)
½ tsp, Black Pepper
2 tbsps, Roma Tomatoes ¼" dice
2 tbsps, Parmesan cheese, (shredded)
Line a baking tray with foil.
Lay prosciutto on tray in a single layer
Bake prosciutto at 400 degrees for 10-12 minutes until crisp (like cooked bacon)
Let prosciutto cool completely and then cut into ¼" pieces.
Heat a nonstick sauté pan over medium heat for 30 seconds
Add olive oil and garlic and cook until garlic begins to turn golden
Then add cooked prosciutto, tomatoes, parsley and warm bowtie pasta mix and heat for 30 seconds
Add chicken broth, then sprinkle Parmesan cheese and pepper evenly over the top of the pasta
Place in serving bowl, garnish with diced tomatoes and shredded Parmesan cheese.
When chopping fresh herbs like parsley use a very sharp knife and don’t over process. If green liquid comes out of the parsley you are losing some of the flavor. Keep your chopped herbs fluffy and they will be full of flavor.