Green Fettuccine With Prosciutto and Peas |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 2 |
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This is delicious and a lot lighter than a cream-sauced fettuccini. The recipe serves 2, but it can be increased easily. Originally from a December 1980 issue of Bon Appetit. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1/2 cup chicken broth or 1/2 cup stock |
1 garlic clove, minced |
1/4 cup parmesan cheese, grated |
1 (10 ounce) package frozen baby peas |
salt |
white pepper |
1/4 lb green spinach fettuccine |
1 tablespoon olive oil |
1 tablespoon butter |
1/4 cup parmesan cheese, grated |
salt |
white pepper |
1 ounce prosciutto ham, cut into short strips 1/4 inch wide |
grated parmesan cheese (for serving) |
Directions:
1. For Sauce.
2. Heat oil with butter in medium saucepan over medium heat.
3. Add broth and garlic and bring to a simmer.
4. Add 1/4 cup parmesan and cook, stirring constantly, until cheese is melted and sauce is slightly thickened, about 5 to 10 minutes.
5. Add peas and continue cooking until barely tender;season with salt and pepper.
6. Keep warm.
7. Cook pasta in large amount of rapidly boiling water until al dente;drain well.
8. Return pasta to pot with remaining oil and butter and toss until butter is melted.
9. Add 1/4 cup parmesan and toss again.
10. Season with salt and pepper.
11. Turn into heated serving dish.
12. Top with sauce and sprinkle with prosciutto.
13. Serve with additional parmesan.
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