Tagliatelle with Peas & Prosciutto
If you want to lighten up this dish a bit, use ⅔ cup half-and-half and ½ cup low-sodium chicken broth in place of the heavy cream.
Makes: 4 servings; Total time: 25 minutes
|4||oz. dry spinach tagliatelle or fettuccine4 oz.|
|4||oz. dry tagliatelle or fettuccine4 oz.|
|3||oz. prosciutto, cut into strips3 oz.|
|2||Tbsp. olive oil2 Tbsp.|
|1⁄2||cup dry white wine1⁄2 cup|
|1||cup heavy cream1 cup|
|1||cup frozen green peas1 cup|
|Salt and cayenne pepper to taste|
Cook tagliatelle in a large pot of boiling salted water according to package directions; drain and set aside.
Sauté prosciutto in oil in a large sauté pan over medium-high heat, 3–4 minutes. Deglaze pan with wine; simmer until liquid is reduced by half, about 3 minutes.
Stir in cream, peas, and cooked pasta. Bring mixture to a simmer. Cook until sauce is thickened, about 3 minutes. Season with salt and cayenne.
Garnish tagliatelle with Parmesan before serving.
Per serving: 571 cal; 33g total fat (16g sat); 98mg chol; 667mg sodium; 50g carb; 4g fiber; 17g protein
To bring out the flavor of the prosciutto, sauté it until it becomes dark pink and slightly crisp.
Deglaze the pan with white wine, scraping up all the brown bits from the bottom of the pan.
Add the cream, peas, and cooked pasta. It's OK if the peas are frozen, they'll thaw in the sauce.