Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz Fettuccine Pasta (recipes calls for 'ribbon' pasta, if you can find it)1/2 cup Fresh Italian/Flat-leaf Parsley1/4 cup Fresh Tarragon1 tsp Lemon Zest1/2 cup Parmesan, grated2 tbsp EVOO1 tbsp Butter1/4 cup Onion, Finely Chopped3 oz Prosciutto, Chopped1/2 pkg (10 oz) Peas, Frozen2 oz White Wine1 tbsp Pine Nuts1 clove Garlic2 oz Heavy CreamSalt and Pepper
Bring a large pot of water to boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of the pasta cooking water. While pasta is cooking, lightly toast the pine nuts for the pesto.
Combine pesto ingredients (parsley, tarragon, garlic, lemon zest, cheese and EVOO), including toasted nuts, in a food processor and pulse into a paste.
Melt the butter in a large skillet over medium heat, add the onion and stir for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peas and stir to heat through. Stir in the wine (or stock) and cook to reduce, 2 to 3 minutes. Stir in the cream and season the sauce with salt and pepper. Lower the heat; let bubble and thicken for a few minutes.
Toss the pasta with the cream sauce and the pesto, using a splash of the reserved cooking water to loosen if desired. Pass extra cheese at the table.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PRKYGTH.
Combine pesto ingredients (parsley, tarragon, garlic, lemon zest, cheese and EVOO), including toasted nuts, in a food processor and pulse into a paste.
Melt the butter in a large skillet over medium heat, add the onion and stir for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peas and stir to heat through. Stir in the wine (or stock) and cook to reduce, 2 to 3 minutes. Stir in the cream and season the sauce with salt and pepper. Lower the heat; let bubble and thicken for a few minutes.
Toss the pasta with the cream sauce and the pesto, using a splash of the reserved cooking water to loosen if desired. Pass extra cheese at the table.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PRKYGTH.
Nutritional Info Amount Per Serving
- Calories: 845.6
- Total Fat: 49.2 g
- Cholesterol: 106.1 mg
- Sodium: 1,663.0 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.1 g
- Protein: 24.4 g
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