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
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.