RECIPE MAGIC!

 

TAGLIATELLE PEAS & PROSCIUTTO

We're always looking for new pasta recipes. This one is inspired by spring things and definitely breaks through the ho-hum list of weekday pasta recipes. There's no tomato sauce, no chunky shapes, just a silky, sweet, salty, cheesy style that applauds tagliatelle noodles.

INGREDIENTS:
6-7 thinly slices prosciutto
2 tbsp Butter EVOO
1/2 medium white onion, minced
1 tbsp Kosher salt
Freshly ground black pepper to taste
1 cup whipping cream
1 package tagliatelle
1 to 1-1/2 cups frozen peas, thawed
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyère cheese (or less expensive Swiss substitute)

DIRECTIONS:

 

Bring water to boil in large pot. Cut 5 prosciutto slices into 1/4-inch strips, lengthwise. Set aside. Mince remaining slice(s) of prosciutto. Heat non-stick medium-size skillet on medium-low. Place EVOO, onion and 1/2 tsp salt in pan, cooking until softened, about 2 minutes. Stir in cream and minced prosciutto. Simmer, stirring occasionally, until cream mixture is reduced to 1 cup, about 5 minutes. Remove from heat and cover to keep warm. Add pasta to boiling water, and add 1 tablespoon salt and cook until al dente. Reserve 2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, cream mixture, prosciutto strips, peas, both cheeses, and 1 teaspoon pepper. Gently toss until pasta is well coated. Adjust consistency by adding more cooking water if necessary. Serve immediately. Drizzle with extra virgin olive oil.