Friday, January 01, 2010

Pasta with Peas and Prosciutto

Pasta with Peas and Prosciutto
(Yields: 4)

1 lb fettuccine
4 tbsp unsalted butter
6 oz prosciutto, cut into julienne strips
2 tbsp all-purpose flour
2 cups whipping cream
1 cup cooked peas
12 tbsp freshly grated Parmesan
2 tbsp fresh chives, snipped
1 tbsp flat-leaf parley, chopped
1 tsp freshly ground pepper

Cook pasta according to package instruction and drain.

In a heavy saucepan, melt the butter and add the prosciutto. Sauté on low heat for one minute. Then stir in the flour and cook for a further 3 minutes. Gradually add the whipping cream, while constantly stirring with a wire whisk. Continue cooking for a further 5 to 6 minutes or until the sauce begins to thicken.

Add the peas, Parmesan, pepper, chives and parsley. Bring to a simmer until heated through. Toss with the cooked fettuccini and serve immediately.

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