Email to Cat      

Fettuccine with Prosciutto and Peas

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Fresh pasta, whether store-bought or made at home, is a great template for a simple yet satisfying meal. A perfect recipe for the springtime, this easy-to-assemble dish features prosciutto and the young, tender peas of the season."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ ½ cup finely chopped yellow onion
â—¦ 4 to 6 thin slices prosciutto, cut into narrow strips
â—¦ 1 cup heavy cream
â—¦ Salt
â—¦ 2 cups shelled young, tender peas
â—¦ 1 pound fresh or dried fettuccine
â—¦ ½ cup (2 ounces) grated Parmesan cheese


Recipe

Bring a large pot three-fourths full of water to a rolling boil over high heat.

Meanwhile, in a large sauté pan over medium-low heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes. Add the prosciutto and cream and simmer, stirring, for 3 to 4 minutes longer. Season with salt, remove from the heat, and keep warm.

Add 1 tablespoon salt, the peas, and the pasta to the boiling water. (If using dried pasta, add the peas when the pasta is almost done.) Stir a few times to separate the pasta and keep it from sticking to the bottom of the pot. Cook, stirring once or twice, until al dente, about 2 minutes for fresh pasta or 8 to 10 minutes for dried, or according to the package directions.

Just before the pasta is ready, return the sauté pan to high heat. Drain the pasta, add it to the sauté pan, and toss briefly until well blended with the sauce. Transfer to a warmed serving bowl or individual plates and serve right away. Pass the Parmesan cheese at the table.

Makes 6 servings