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Garganelli with Prosciutto and Spring Peas

Serves: 4
Total Calories: 561

Ingredients

1 (16-ounce) box garganelli
2 tablespoons olive oil
8 ounces prosciutto small dice
1 cup frozen green peas thawed
1/2 cup dry white wine
2 cups heavy cream
1/2 cup grated Parmesan cheese
freshly grated black pepper to taste

Directions:

Cook the pasta according to package directions. While pasta is cooking, make the sauce.

In a large, heavy skillet, heat the oil over medium heat. Add the proscuitto and sauté until crispy. Stir in the peas and wine and reduce for about 2–3 minutes. Stir in the cream, cheese, and pepper and bring just to a boil. Reduce heat to very low and stir frequently while pasta finishes cooking.

Drain pasta and blend into the sauce skillet. Serve with additional Parmesan cheese and black pepper, if desired.

Nutritional Facts:

Serves: 4
Total Calories: 561
Calories from Fat: 507

This Garganelli with Prosciutto and Spring Peas recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.


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