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GREEN FETTUCINE WITH PROSCIUTTO AND PEAS

By

Bon Appetit/December 1980 – Table Settings article/Festive Supper for Two

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Ingredients

  • 1 tblsp olive oil
  • 1 tblsp butter
  • 1/2 cup chick broth or stock
  • 1 small garlic clove, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 10 oz package frozen tine peas
  • Salt and freshly ground white pepper
  • 1/4 lb green fettuccine
  • 1 tblsp olive oil
  • 1 tblsp butter
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground white pepper
  • 1 oz prosciutto or other thinly sliced ham, cut into short strips 1/4 inch wide
  • Freshly grated Parmesan cheese

Details

Preparation

Step 1

For sauce: heat oil with butter in medium saucepan over medium heat. Add broth and garlic and bring to simmer. Add ¼ cup Parmesan and cook, stirring constantly, until cheese is melted and sauce is slightly thickened, about 5-10 minutes. Add peas and continue cooking until barely tender. Season with salt and white pepper. Keep warm.

Cook pasta in large amount of rapidly boiling water until al dented. Drain well. Return pasta to pat with remaining oil and butter and toss until butter is melted. Add ¼ cup Parmesan and toss again. Season with salt and pepper. Turn into heated serving dish. Top with sauce and sprinkle with prosciutto. Serve with additional Parmesan.

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