What's for Dinner Tonight?

Time again to share one of the new recipes I recently found. As of today I have served it twice to rave reviews. This one is for all the pasta lovers. Hope you will try this and let me know what you think.

 
Pasta with Peas and Prosciutto
 
3/4 pound Gemelli Pasta, uncooked
1 tablespoon. Extra Virgin Olive Oil
2 teaspoons Butter
1 Large Shallot, thinly sliced
1-1/2 cups fresh Peas or frozen Peas, thawed
3 tablespoons Dry White Wine
1/3 cup fat-free, low-sodium Chicken Broth
1/4 teaspoon ground Black Pepper
1 ounce Prosciutto, chopped
1/2 teaspoon Salt (optional)
1/4 cup Whole Milk Ricotta Cheese
1 ounce Pecorino Romano Cheese, grated (about 1/4 cup)
 

1. Cook pasta according to package directions. Drain in colander over a bowl, reserving 1/4 cup liquid; keep warm.
 
2. Heat a large saucepan over medium heat. Add oil and butter and swirl until melted. Add shallot and cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved liquid and salt. Gently stir in ricotta and Pecorino Romano. Serve immediately.
 
Mangiare e godere!
 
 


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