Thursday, May 16, 2013

Pasta with Peas and Prosciutto

Pasta with Peas and Prosciutto

I hadn't initially intended to put mushrooms in this dish but I had some needing to be used up and really enjoyed them in here.  This is an easy, yet sophisticated dish.

-1 lb whole wheat linguine or fettuccine
-1 small bag frozen peas
-1 Tbsp butter
-1 Tbsp olive oil
-1 onion, diced
-8 oz mushrooms, sliced
-4 cloves garlic, minced
-4 oz prosciutto, sliced
-1/4 c white wine
-1 Tbsp lemon juice
-3/4 c heavy cream or fat-free half and half
-1/4 tsp red pepper flakes
-3/4 tsp salt
-1/2 tsp pepper
-3/4 parmesan cheese
-fresh parsley or basil, minced

Cook pasta according to package directions for al dente.  When draining pasta, place frozen peas in the drainer and pour hot pasta and water over the peas.

Combine butter and olive oil in medium pot over medium heat.  Add onion and saute until starting to soften, about 5 minutes.  Add mushrooms, and cook until starting to let off their juices, 3-5 minutes.  Add garlic and prosciutto, cook 1 minute.  Add wine and lemon juice.  Cook 1 minute.  Reduce heat to medium low and add cream/ half and half, red pepper flakes, salt, and pepper.  Simmer 5 minutes.  Stir pasta, peas, and cheese into the sauce and remove from heat.  Serve and top with fresh parsley or basil.

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