Vermicelli with Prosciutto and Parmesan

Vermicelli with Prosciutto and Parmesan
Serves: 4
  • 3 T. Western Family Extra Virgin Olive Oil
  • 4 garlic cloves, sliced
  • ½ lb. thin sliced prosciutto, cut into 1 inch wide strips
  • ¼ c. dry white wine
  • ¾ c. grated fresh parmesan cheese
  • Western Family Black Pepper to taste
  • 10 oz. Western Family Vermicelli
  1. Heat the olive oil and garlic in a large sauté pan until garlic is golden brown. Pick out and discard garlic.
  2. Add the sliced prosciutto and sauté until crisp around the edges.
  3. Add the white wine and sauté until wine has evaporated.
  4. Cook pasta according to package directions.
  5. Toss cooked pasta with prosciutto and grated Parmesan cheese and season with black pepper. Serve immediately.