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POSTED May 16, 2018

Figgy Tagliatelle Pasta with Goat Cheese & Prosciutto

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Figgy Tagliatelle Pasta with Goat Cheese & Prosciutto image
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Pasta night will never get old… not with adventurous and unique recipes on-hand. This colorful pasta recipe features some superstar ingredients to create an exciting combination of flavors—from creamy sweet mascarpone cheese and savory prosciutto to fruity fig.

 
  • SERVES:
  • LEVEL: Super Simple
INGREDIENTS
  • 8 slices prosciutto (about 1/4” thick)
  • 1 (8.82-ounce) bag DeLallo Tagliatelle Nest Pasta
  • 1 (10-ounce) jar DeLallo Fig Spread
  • ½ cup chicken broth
  • ½ cup orange juice
  • 2 teaspoons salt
  • ½ teaspoon fresh cracked pepper
  • 4 ounces goat cheese, at room temperature, crumbled
  • 4 ounces softened mascarpone cheese, at room temperature
  • Zest of 1 lemon
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DIRECTIONS
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Arrange the prosciutto in a single layer on baking sheet. Bake for 10 minutes or until crispy.  Transfer prosciutto to paper-towel-lined plate to cool. Once cooled, crumble and set aside.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions. Drain pasta.
  4. In a large saucepan over medium heat, combine the fig spread, chicken broth, orange juice, salt and pepper. Once boiling, reduce heat and simmer for 5-6 minutes. Remove the pan from the heat and stir in cheeses and lemon zest until sauce thickens.
  5. Toss hot pasta with the sauce and stir until well coated.
  6. Serve topped with crumbled prosciutto.