Hummus Pasta with Kalamata Olives, Goat Cheese, and Prosciutto

Simplest pasta sauce ever! Two containers of Sabra hummus on delicious gluten free pasta. What makes this so special is the addition of so many sweet and savory ingredients--Piquillo peppers, dates, Kalamata olives and goat cheese. You are going to love this.

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 people

Ingredients

2 8 ounce boxes DeBoles Spinach Pasta
2 containers Sabra Roasted Garlic Hummus or Olive Tapenade flavor
5 ounces Piquillo peppers thinly sliced
5 ounces pitted Kalamata olives thinly sliced
10 dates thinly sliced
5 ounces proscuitto sliced into strips
6 ounces goat cheese crumbled

Instructions

Have all of the ingredients ready before cooking the pasta.
Boil the pasta in salted water according to package directions, reserving 1 cup pasta water in the last minute of cooking so it will be starchy.
Drain the pasta and put it in a bowl. Working quickly while the pasta is still hot, add the hummus and the reserved pasta water and toss.
Add all of the rest of the ingredients except the goat cheese and toss well. Add half the goat cheese and toss again.
Top the pasta with the remaining goat cheese and serve immediately.