Saturday, October 18, 2008

Pasta with Prosciutto and Peas

This was so easy and oh so yummy. I love when those two things combine in a meal.

Pasta with Prosciutto and Peas

From: Martha Stewart

12 oz. fettucine
1 Tbs. butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 pkg. (10 oz.) frozen peas, thawed
3 oz. prosciutto, chopped
1 Tbs. lemon zest
1 Tbs. fresh lemon juice
1/2 cup finely grated parmesan cheese, plus more for serving
coarse salt and freshly ground black pepper

In a large pot, boil fettucine until al dente. Reserve 1 cup pasta water. Drain pasta and return pasta to pot.

Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas and prosciutto. Bring to a gentle simmer over medium heat. Simmer until peas are heated through, about 3-4 minutes.

Stir in lemon zest and juice. Pour sauce over pasta; add parmesan and season generously with salt and pepper. Add enough pasta water to thin sauce as desired. Serve immediately, topped with additional parmesan.

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