Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto calories by ingredient
Introduction
A little similar to pasta carbonara, but revved up to use fresh spring herbs. Recipe is changed slightly from a version made by Rachael Ray- I think a 30-minute meal...not quite lowfat, but a nice treat to celebrate the start of warm weather. A little similar to pasta carbonara, but revved up to use fresh spring herbs. Recipe is changed slightly from a version made by Rachael Ray- I think a 30-minute meal...not quite lowfat, but a nice treat to celebrate the start of warm weather.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 Parsley
1/4 cup Fresh Tarragon
1 tsp Lemon Zest
1/2 cup Parmesan, grated
2 tbsp EVOO
1 tbsp Butter
1/4 cup Onion, Finely Chopped
3 oz Prosciutto, Chopped
1/2 pkg (10 oz) Peas, Frozen
2 oz White Wine
1 tbsp Pine Nuts
1 clove Garlic
2 oz Heavy Cream
Salt and Pepper
Directions
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.