Whole Wheat “Penne” with Prosciutto, Escarole, Carrots, Thyme and Grana Padano
320 g whole wheat “Penne”
200 g prosciutto di Parma
50 g Grana Padano
1 head escarole
extra virgin olive oil
Dice the carrots, chop the onion, cut the prosciutto into strips and tear the escarole leaves into pieces.
In a large pan, sauté the onion in a drizzle of olive oil, add the prosciutto and carrots and brown for a few minutes. Add the escarole and thyme and cook, stirring, to blend all the flavours. Add a ladle of hot water and continue to cook on low heat for 5-10 minutes, until the escarole is soft, seasoning with salt and pepper to taste.
Boil the Penne in plenty of salted water, drain the pasta when al dente and sauté in the pan with the vegetables and prosciutto.