Fettuccine with Prosciutto and Peas
Source of Recipe
From "Williams Sonoma: Cooking at Home" by Chuck Williams
Recipe Introduction
"Fresh pasta, whether store-bought or made at home, is a great template for a simple yet satisfying meal. A perfect recipe for the springtime, this easy-to-assemble dish features prosciutto and the young, tender peas of the season."
List of Ingredients
◦ 2 tablespoons unsalted butter
◦ � cup finely chopped yellow onion
◦ 4 to 6 thin slices prosciutto, cut into narrow strips
◦ 1 cup heavy cream
◦ Salt
◦ 2 cups shelled young, tender peas
◦ 1 pound fresh or dried fettuccine
◦ � cup (2 ounces) grated Parmesan cheese
Recipe
Bring a large pot three-fourths full of water to a rolling boil over high heat.
Meanwhile, in a large saut� pan over medium-low heat, melt the butter. Add the onion and saut� until translucent, about 5 minutes. Add the prosciutto and cream and simmer, stirring, for 3 to 4 minutes longer. Season with salt, remove from the heat, and keep warm.
Add 1 tablespoon salt, the peas, and the pasta to the boiling water. (If using dried pasta, add the peas when the pasta is almost done.) Stir a few times to separate the pasta and keep it from sticking to the bottom of the pot. Cook, stirring once or twice, until al dente, about 2 minutes for fresh pasta or 8 to 10 minutes for dried, or according to the package directions.
Just before the pasta is ready, return the saut� pan to high heat. Drain the pasta, add it to the saut� pan, and toss briefly until well blended with the sauce. Transfer to a warmed serving bowl or individual plates and serve right away. Pass the Parmesan cheese at the table.
Makes 6 servings
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