TAGLIATELLE WITH PEAS AND PROSCIUTTO

By bjnelson55

If you want to lighten up this dish a bit, use 2/3 cup half and half and 1/2 cup low sodium chicken broth in place of the heavy cream.

Ingredients

• 4 ounces dry spinach tagliatelle or fettuccine
• 4 ounces dry tagliatelle or fettuccine
• 3 ounces prosciutto, cut into strips
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 cup frozen green peas
• Salt and cayenne pepper to taste
• Parmesan cheese

Details

Cooking time 25mins

Preparation

Step 1

Cook tagliatelle in a large pot of boiling salted water according to package directions; drain and set aside.

Saute prosciutto in oil in a large saute 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 untilsauce is thickened, about 3 minutes. Season with salt and cayenne.

Garnish tagliatelle with parmesan before serving.