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Prosciutto Ham Penne Rigate


  • 1 box of penne rigate Golden Harvest®

  • 7 oz prosciutto diced

  • 1 bunch asparagus

  • 4 tablespoon olive oil

  • ½ thinly sliced onion

  • ½ l sour cream milk

  • 1 tip saffron powder

  • ½ glass dry white wine

  • Parmesan cheese

  • Salt and pepper


  • Boil the asparagus in a little of water until cook, keep the
    water and separate the ends from the stems.

  • In a pan with olive oil fry the onion and the stems of the asparagus finely chopped, add the cooking water, the wine and the very end of saffron.

  • Cook until boiling the wine, add the cream, stir and cook for about 5 more minutes, season with salt and pepper.

  • Cook pasta according to package directions and drain.

  • Mix in hot the sauce with the pasta, top with parmesan cheese and decorate the plates with the ends of the asparagus and little diced ham.