Prosciutto, Arugula & Pasta

By LisaMK

This recipe is adapted from Megan Gordon of www.thekitchn.com. It was printed in the Virginian-Pilot.

Ingredients

• 3 cups arugula
• 1 lb fettuccine
• 2/3 cup toasted pine nuts
• 3/4 cup heavy cream, room temp.
• 1 15 oz can early peas
• 4 tbs unsalted butter, softened
• 1 cup parmesan cheese
• 3/4 cup prosciutto, shredded
• salt and pepper

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Cook the fettuccine according to package directions. Toast pine nuts. Warm heavy cream in saucepan.
Drain pasta and place in serving bowl with arugula. Add warm heavy cream, butter and parmesan. Stir to combine until wilt arugula. Add peas and prosciutto; toss until well mixed. Season with salt and pepper.Serve hot.