Margherita^®

Pasta and Gorgonzola with Margherita® Prosciutto

Hearty Margherita prosciutto over gorgonzola-smothered cavatappi pasta with sautéed garlic mushrooms and spinach.

1		pound cavatappi pasta
2		tablespoons olive oil
8		ounces sliced Margherita® prosciutto, julienned
2		garlic cloves, chopped
1		pound mixed wild mushrooms, sliced
1		pound baby spinach
16		ounces heavy cream
		To taste: fresh ground pepper
10		ounces gorgonzola cheese, crumbled
4		ounces fresh basil

1.		Bring 6 quarts of water to a boil. Cook pasta to directions on package.
2.		Heat 12 inch sauté pan in medium-high heat. Add olive oil and prosciutto, cook 2-3 minutes. Add garlic and mushrooms, cook 3-4 minutes. Wilt spinach for 1 minute, add heavy cream.
3.		Let simmer 2 minutes. Add black pepper and 8 ounces gorgonzola cheese, cook 1 minute.
4.		Toss with cavatappi pasta for 30 seconds. Add pasta water if too thick for the correct consistency.
5.		Serve in pasta bowls, top with remaining gorgonzola and fresh basil.