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How To make Prociutto and Pea Sauce
1 c Heavy cream
6 Sun-dried tomatoes
1 tb Olive oil
1 Shallot, chopped
2 oz Prociutto, minced
1 c Green peas, fresh or frozen
Salt to taste White pepper to taste 8 oz Penne or radiatore
Grated Romano cheese Place cream in a small saucepan and cook until it thickens and reduces by 1/3, about 10 minutes.
Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop. In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper. Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.
How To make Prociutto and Pea Sauce's Videos
Pancetta, Pea & Cream Pasta | Everyday Gourmet S7 E8
As seen on Everyday Gourmet.
Pancetta, Pea & Mint Farfalle | Gennaro Contaldo
Gennaro’s celebrating St Patrick's Day with a tasty pasta recipe. Fresh, sweet peas, garden mint, finely sliced Italian bacon and delicate farfalle tossed together with a good squeeze of lemon and a grating of parmesan. So delicious and so easy, Gennaro’s only gone and done it again!
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pasta with peas and torn prosciutto | donna hay
Sometimes less is more! This amazing pasta with peas and torn prosciutto is my new go-to for a quick and easy weeknight meal. Using fresh pasta is your shortcut to halving the cooking time! D.x
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pasta with peas and torn prosciutto:
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Penne with Prosciutto, Peas and Leeks in Cream Sauce
This quick and decadent dinner is perfect for a weeknight treat.
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Pasta With Peas, Prosciutto and Lettuce | The New York Times
Mark Bittman cooks pasta topped with crisp prosciutto, peas and tender greens.
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Pasta With Peas, Prosciutto and Lettuce
Snow Pea & Prosciutto Ravioli - Fabio's Kitchen - Season 5
Craving something new and delicious? My Snow Pea & Prosciutto Ravioli will have everyone at the table asking for seconds. Dive into this pasta perfection with me...you can thank me later.
Ingredients:
20-30 Cheese Ravioli, favorite frozen or fresh variety
1/2 cup Red Onion, small dice
1 1/2 cups Heavy Cream
4 oz. Prosciutto, chopped small
1 cup Peas fresh or frozen
3/4 cup Grana Padano, grated
Salt and Pepper
Olive Oil
Method:
1. In a pot of boiling salted water, add tortellini and cook 3/4 of the way, so you can fin-ish in the sauce.
2. In a large skillet on medium high heat, add onion. Add a generous drizzle of olive oil, then season with salt and pepper.
3. Cook for 2-3 minutes, or until onions start to soften. Add cream, and reduce by half. Once reduced, add prosciutto and . Add pasta and finish cooking in the sauce along with half the cheese on low heat.
4. Adjust seasoning and garnish with remaining cheese.
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