Thu, May 24 2012
Pea-Prosciutto Pasta
Peas lend a taste of fresh Spring to this otherwise heavy recipe.
Ingredients
3/4 lb. prosciutto, diced
2 Tbs. butter
2 Tbs. olive oil
2 tsp. garlic, minced fine
3/4 lb. linguine, cooked and drained
1 tsp. kosher salt
1 1/2 C. heavy cream
1/3 C. chicken broth
2 Tbs. butter
1/2 C. parmesan cheese
1 C. frozen peas
Italian parsley, for garnish
Nutrition Information
Serving Size 1 (392g)
Recipe makes 2 servings
Calories 1074
Calories from Fat 460 (42%)
Amount Per Serving %DV
Total Fat 51.1g 78%
Saturated Fat 29.7g 148%
Monounsaturated Fat 14.7g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 222mg 74%
Sodium 955mg 39%
Potassium 374mg 10%
Total Carbohydrate 118.2g 39%
Dietary Fiber 6.8g 27%
Sugars 5.8g
Protein 37.5g 74%
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Saute prosciutto in butter and olive oil about 4 minutes. Add garlic and cook another 3 minutes on low then remove from heat.
Cook linguine in large pot with salt, according to package directions. Drain and set aside.
Stir in the heavy cream, chicken broth and Parmesan cheese in the prosciutto. Add peas and bring to a simmer. Allow to thicken about 4 minutes. Add pasta and simmer to heat.
Plate as shown and garnish with parsley. Serve immediately.
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