Scrummy melty blue cheese tossed into sautéed artichoke hearts and mushrooms, then sprinkled with prosciutto and poured over your favorite pasta. Easy substitutions allow this recipe to shine with a meat-free version using roasted walnuts or pinenuts, or substitute other charcuterie meats on hand for the prosciutto. —Robin
box frozen artichoke hearts. Can substitute with canned artichokes.
1 16 oz container mushroom, quartered
3/4 of a standard 16 box of pasta. I used angel hair- any style will work
blue cheese, any style you like or have on hand
white wine (optional)
salt, pepper to taste
About 10 slices of proscuitto cut into strips.