• Handful of cherry tomatoes, halved
• Dash olive oil
• Salt and pepper, to taste
• 2 pieces of prosciutto
• 6 ounces pasta, cooked al dente
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 cup dry white wine
• 1 cup heavy cream
• Red pepper flakes
• 1 ball of BelGioioso Cheese burrata

Preheat oven to 400 degrees. Toss cherry tomatoes in a little olive oil, salt and pepper. Roast tomatoes 15-20 minutes or until they start to soften. In a sauté pan, warm prosciutto 1-2 minutes. Remove prosciutto; in that same pan, melt butter and add garlic and lemon juice; cook 1-2 minutes. Add wine and simmer 3-4 minutes. Add heavy cream, red pepper flakes, salt and pepper; simmer until sauce starts to thicken; add pasta. Top with prosciutto, an open piece of burrata cheese and fresh cracked black pepper. Pairs perfectly with a warm baguette and a glass of Pinot Grigio.

Recipe and photo courtesy of Katelyn Youngblood
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