Prosciutto and Beans
INGREDIENTS
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2
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cups grape or cherry tomatoes, halved
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4
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ounces thinly sliced prosciutto, cut into bite-size pieces
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1/2
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cup shredded Pecorino Toscano, Pecorino Romano, or Parmesan cheese (2 ounces)
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Herbed Garlic Butter
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1/2
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cup chicken broth, heated
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3
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cups loosely packed arugula or watercress leaves, coarsely torn
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3
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tablespoons snipped fresh chives
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Salt and freshly ground black pepper
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12 - 16
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ounces dried pasta, cooked and drained
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