Pasta Formaggio Caprino -- Pasta with Goat Cheese and Prosciutto

• 1 lb. orzo
• 1/2 lb. prosciutto, coarsely chopped *
• 1/2 lb. mild, soft goat cheese, crumbled
• 5 scallions, thinly sliced

1. Preheat broiler.
2. Lightly oil a flameproof 3 quart shallow baking dish (at least 2 inches deep.)
3. Cook the orzo in a large pot with 6 quarts of boiling, salted water, until cooked al dente.
4. Drain, reserving at least 3/4 cup of the pasta water.
5. Toss the orzo with all the remaining ingredients, adding the reserved cooking water in small increments, keeping the mixture fairly fluid, but not soupy.
6. Toss until all the cheese is melted.
7. Transfer the mixture to the shallow baking dish and broil 2 inches from the heat until lightly browned, about 4-5 minutes.
8. Serve hot.

orzo, goat cheese, scallions

Taken from www.foodgeeks.com/recipes/18869 (may not work)