Ingredients
3/4 pound large macaroni or other short pasta shape
4 ounces prosciutto, chopped
3 ounces fresh goat cheese, crumbled
3 green onions, thinly sliced, including part of dark greens
2 medium ripe chopped tomatoes
2-4 tablespoons chopped fresh Italian parsley
1-2 tablespoons reserved pasta cooking water or extra virgin olive oil
Salt and freshly ground black pepper, to taste
Preparation
Bring a large pot of salted water to a boil and cook the macaroni according to package directions.
Drain the pasta, reserving some of the cooking water, and immediately toss the pasta with the prosciutto, goat cheese, green onions, tomatoes and parsley. Stir until the goat cheese creates a creamy coating for the pasta. Stir in enough of the reserved pasta water or olive oil to thin the sauce slightly, then season with salt and pepper to taste.
