Prosciutto & Spinach Cavatappi
3 Farm Daughters
12 oz 3 Farm Daughters Cavatappi
5 oz baby spinach
4 oz prosciutto, torn
4 tablespoons butter
½ teaspoon black ground pepper
¾ teaspoon kosher salt
1 cup Parmesan cheese, shredded
½ teaspoon lemon zest
Cook pasta in boiling water until al dente.Drain. Reserve ½ cup pasta water.
Tear prosciutto into smaller pieces.
In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
To the skillet with butter and prosciutto add baby spinach & drained pasta.
Sprinkle ¾ cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about ¼ cup) - but you might not need to.
Season with salt, if needed. Serve immediately, topped with the remaining ¼ cup shredded Parmesan cheese