Meals (Peas & Pasta Carbonara with Roasted Grape Tomatoes)

By chefbobby

Ingredients

• For The Tomatoes:
• 1 package (16 ounces) fettuccine
• 2 cups frozen peas
• 2 tablespoons butter
• 1 garlic clove, minced
• 1-1/2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
• 1/3 cup grated Parmesan cheese
• Coarsely ground pepper
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons canola oil
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound grape tomatoes
• 1 tablespoon minced fresh parsley

Preparation

Step 1

1) In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking.

2) In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese.

3) Drain fettuccine and peas; toss with sauce. Sprinkle with pepper. Serve with roasted grape tomatoes.

Directions For The Tomatoes:
1) In a large bowl, whisk the first six ingredients. Add tomatoes; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with parsley.

2) Bake, uncovered, at 375° for 12-14 minutes or until softened, stirring occasionally.