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BelGioioso Cheese, Inc

 

Manteche Pasta with
Spring Peas and Prosciutto

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

One half piece of BelGioioso Manteche cheese, cubed
16 oz. angel hair pasta
6 oz. frozen spring peas
2 slices of prosciutto
Italian parsley, minced

Directions

Cook the pasta until al dente, add the peas into the pasta water and blanche for two minutes. Strain the pasta and peas and combine with the cubed Manteche. If necessary, add 2-3 tablespoons of hot pasta water to pasta and stir until the cheese and butter from the Manteche melt into a rich sauce. Chop the prosciutto into bite size pieces, add to the platter and toss. Garnish with Italian parsley and serve immediately.

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