The weather is getting warmer and spring is officially here. 85 degrees in Boston in March is a cause for celebration. I made this once last summer and to me it is the perfect dish for warm weather. For some reason the nectarine with the salty prosciutto creates an amazing flavor, like an entirely different entity.
-whole wheat pasta (I use barilla)
-1-2 nectarines, sliced
-1/4-1/2 lb prosciutto di parma
-green beans or other green vegetable
-sharp cheese for flavor that you can crumble or grate. I bought Sapore del Piave from Stinky Brooklyn. It’s a well-aged cheese from the Veneto, buonissimo.
-olive oil, salt, pepper
First, get your pasta water boiling. Grate the cheese. Cut slices from the nectarine and wrap in prosciutto (fun!). Set aside. Chop your tomatoes in half and sauté with your green beans. Cook the pasta. You can throw the nectarines into the saute pan the last minute to heat them up a bit. Once the cooked pasta has been drained, add some olive oil, salt, and pepper.
Plate the pasta with the tomatoes, green beans and prosciutto-wrapped nectarines. Crumble cheese on top. Serve with some fresh bread and dipping oil! Amaze your lover, guests, etc! About a 20 minute meal. Buon appetite!