This meal seemed to be the perfect marriage of winter and spring flavors: Cheesy pasta and mushrooms complimented with delicate and light, prosciutto and mint. We used whole wheat penne to boost the nutritional value of this dish. The oyster mushrooms were perfect, not too earthy, they added a pleasant chewiness to each bite. The fontina cheese melted really nicely over the pasta and mushrooms and the nuttiness of both the cheese and the whole wheat pasta together was super yummy! The mint did add an unexpected layer of flavor but we weren't wow-ed by it. The prosciutto was a nice finishing touch but could easily be left out to make this a vegetarian meal. Overall, we liked it, we just didn't love it!
buon appetito,
Tempa
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