Fresh Fettuccini with Shaved Prosciutto, Sun-Dried Tomatoes, Parmesan, Toasted Pine Nuts and White Truffle Oil

RH Staff

Yield: 6 servings.

1 1/2 lbs. dry fettuccini
1/4 lb. Prosciutto di Parma, sliced thin
1 cup sun-dried tomato, chopped
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil leaves
3/4 cup pine nuts, toasted
1/2 cup kalamata olives, chopped
1/2 tsp. garlic, chopped finely
5 Tbsp. virgin olive oil
1 tsp. white truffle oil
1/2 tsp. salt
1 tsp. black pepper, cracked

If using fresh pasta, place pasta in a strainer and plunge it into boiling salted water for 40 seconds. Remove and toss with oil; ready to serve. If using dry pasta, place in boiling salted water and cook for 8-10 minutes until pasta is fully cooked. Remove and drain in colander. Toss with oil; ready to serve.

To Finish Pasta: Toss the pasta with the oils, garlic, olives, pine nuts, basil, tomato and half of the Parmesan cheese in a large mixing bowl. Divide the pasta among six serving bowls and sprinkle with the other half of the cheese. Place the sliced Prosciutto on top of the pasta; season with salt and pepper and serve.