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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.2
  • Total Fat: 7.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 415.1 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 12.9 g

View full nutritional breakdown of Creamy Pasta with Caramelized Onions, Prosciutto and Peas calories by ingredient
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Creamy Pasta with Caramelized Onions, Prosciutto and Peas

Submitted by: BTVMADS

Introduction

This is a super-simple dish that always impresses my guests. The timing can be tricky, but it's so worth it for the amazing flavors!
Plus, this recipe takes advantage of Vermont's farmer's markets in several ways -- peas, onions, and local chevre are all available in mid-summer here. And if you serve it with a salad or local greens, you've got a Farmer's Market Feast!
This is a super-simple dish that always impresses my guests. The timing can be tricky, but it's so worth it for the amazing flavors!
Plus, this recipe takes advantage of Vermont's farmer's markets in several ways -- peas, onions, and local chevre are all available in mid-summer here. And if you serve it with a salad or local greens, you've got a Farmer's Market Feast!

Number of Servings: 4

Ingredients

    7 oz. whole wheat medium-sized pasta shells
    2 tsp. olive oil
    1 medium onion, diced
    2 cloves garlic, minced
    1-2 oz. prosciutto, carefully sliced into 1/2" pieces
    1 1/2 cups green peas, frozen or fresh
    2 oz. soft chevre
    1/2 oz. shredded Parmesan cheese
    Kosher salt, pepper

Directions

1.) Get a large pot of water boiling with a couple of fat pinches of salt. Start step 2 while you wait for the water to boil.

2.) Set a large skillet on medium-low heat, and drizzle in the olive oil. Add the onion and a small pinch of salt. Let it cook for about 15 minutes until the onions are soft, browning, and caramelized. DO NOT try to speed this up by turning the heat up -- you will just have burned onions. Be patient!

3.) Sometime during step two, you'll need to add the pasta to the water. But I'm sure you figured that.

4.) When there's just a few minutes left for the onions, add the prosciutto and garlic to the pan and raise the heat to medium.

5.) If you are using FROZEN peas, add them to the pasta water when there's about 2-3 minutes left.

6.) Drain the pasta, reserving about a cup of the cooking water.

7.) When the onions, prosciutto and garlic are done cooking, crumble up the chevre and scatter it over the onion mixture. If you are using FRESH peas, add them now too, followed by 1/2 cup of the cooking water. Stir until the chevre melts and mixes with the water to make a creamy sauce. If it's too thick, add a little more water until it's the right consistency.

8.) Put the pasta into a large serving bowl (or back into the pot if you're informal), and pour the onion-chevre mixture over all. Sprinkle on the parmesan cheese, and stir until the pasta and sauce is fully combined.

9.) Season to taste with salt and fresh black pepper, and serve!

Makes 4, 1-1/2 cup servings. I love serving this with rainbow chard on the side!

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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