Trottole Primavera

By nperry1006

Ingredients

• 8 oz frozen broccoli florets
• 8 oz frozen sugar snap peas
• 8 oz Italian trottole, uncooked
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup dry white wine or chicken stock
• 1/3 cup whipping cream
• Juice of 1/2 lemon
• 1/2 cup grated Parmesan cheese
• 1/4 cup thinly sliced fresh parsley
• 1/4 cup thinly sliced fresh basil
• 3 slices prosciutto, torn into pieces and lightly toasted in oven

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Place vegetables in a colander and rinse under warm, running water to partially thaw them; drain well.

Cook pasta according to package directions, then drain and reserve about 1/2 cup of cooking water.

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat; add vegetables, season with salt and pepper, and saute 5 minutes or until vegetables are crisp-tender. Add garlic and saute 1 minute. Stir in wine and cook about 2 minutes, until liquid reduces by half. Stir in cream and lemon juice; bring to a boil and cook 2 minutes more. Add cooked pasta and reserved cooking water, stir to coat pasta with sauce.

Remove from heat; add cheese and herbs, and gently toss to combine. Garnish with pieces of warm, toasted prosciutto. Serve immediately, refrigerating any leftovers.