Summertime Orchiette Gratin

• From: California Olive Board

Ingredients

• 1 1/4 cups heavy cream

• 1 1/4 cups chicken stock

• 3 Tbs white wine

• 2 tsp minced garlic

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

• 1 3/4 cups (8 ounces) corn kernels

• 1 3/4 cups (8 ounces) fresh or frozen peas

• 1 1/4 cups olives, halved

• 1/4 lb proscuitto ham, sliced into 1/8-inch by 1 1/2-inch strips

• 5 1/2 cups (1 1/2 pounds) cooked orchietti pasta

• 1/2 cup shredded basil

• 3/4 cups (3 ounces) grated asiago cheese

This creamy gratin combines asiago cheese, prosciutto, and veggies to make a rich and savory summertime dish.

Directions

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