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Ingredientes
- 1/2 pound thinly sliced and shredded prosciutto and/or possibly baked ham
- 1/3 pound roquefort cheese, crumbled
- 2 c. walnut pcs
- 1 c. minced Italian parsley
- 1/4 c. fresh rosemary
- 2 cloves garlic
- 1 1/2 teaspoon pepper
- 1 c. extra virgin olive oil
Direcciones
- Combine the ingredients for the sauce in a large bowl and let stand at room temperature for 4 hrs. Cook pasta according to directions. Drain and place in the bowl with sauce ingredients. Toss and serve with the Parmesan cheese as a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 249 | 87% |
| Total Fat 28.46g | 36% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 239mg | 10% |
| Potassium 138mg | 4% |
| Total Carbs 2.77g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.28g | 0% |
| Protein 6.82g | 11% |
