Ingredients
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1 tablespoon kosher salt (plus)
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1 teaspoon kosher salt
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1/2 lb penne
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3 tablespoons olive oil
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2 garlic cloves, thinly sliced
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1/2 cup chicken broth
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1 cup grated Fontina cheese, preferably Italian
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1/2 cup chopped mint
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2 slices prosciutto, chopped
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fresh ground black pepper
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1 lb oyster mushroom, sliced, tough stems removed
Instructions
- Bring a large pot of water to boil.
- Add 1 T. salt and penne.
- Cook until barely tender to the bite.
- Drain; set aside.
- In the same pot, heat olive oil over high heat.
- Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
- Turn heat to medium-high and add garlic.
- Cook, stirring, until fragrant, about 2 minutes.
- Stir in chicken broth and penne and cook until broth is absorbed.
- Stir in cheese until melted and coating the pasta.
- Take off heat and stir in mint.
- Serve immediately, topped with prosciutto and pepper.