Summertime Orchiette Gratin

Serves 6

Ingredients

  • 1 1/4 cup heavy cream
  • 1 1/4 cup chicken stock
  • 3 cups white wine
  • 2 cups minced garlic
  • 1/2 cup Kosher salt
  • 1/4 cup ground black pepper
  • 1 3/4 cup corn kernels
  • 1 3/4 cup fresh or frozen peas
  • 1 1/4 cup California Black Ripe Olives, halved
  • 1/4 Proscuitto ham, sliced into 1/8-inch by 1 1/2-inch strips
  • 5 1/2 cups cooked orchietti pasta
  • 1/2 cup shredded basil
  • 3/4 cup grated asiago cheese

Directions

  1. Combine heavy cream, chicken stock, white wine, garlic, salt and pepper in a medium sized saucepan.
  2. Bring to a boil, then turn down to low and simmer for 5 minutes.
  3. Add corn, peas, California Ripe Olives and proscuitto to cream sauce and continue cooking over low heat for 2-3 more minutes.
  4. Place orchietti in a large mixing bowl and toss with cream sauce and basil until evenly combined.
  5. Pour into a lightly greased 9-inch by 13-inch (3 quart) baking dish and top with cheese.
  6. Bake for 20 minutes in a 400 degree oven until lightly golden on top.