Peas and prosciutto are a classic Italian combination made even better by this creamy pasta sauce. Orecchiette are a good match for peas because these "little ears" of pasta cup the peas so snugly. Of course, any pasta similar in size to the peas will hold the sauce and work just as well.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Method
In saucepan, heat oil over medium heat; fry garlic, rosemary, salt and pepper until fragrant and garlic is light golden, 1 to 2 minutes. Add wine; simmer until reduced by half, about 1 minute.
Add cream; simmer until reduced by one-third, about 5 minutes. Add 3/4 cup (175 mL) of the Parmesan cheese, the peas and prosciutto; simmer until slightly thickened, 2 to 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes.
Reserving 1/2 cup (125 mL) of the cooking water, drain and return pasta to pot. Stir reserved cooking water into sauce; return to boil. Pour over pasta; toss well. Serve with remaining Parmesan cheese.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 726 mg
- Protein 19 g
- Calories 411.0
- Total fat 13 g
- Cholesterol 31 mg
- Saturated fat 6 g
- Total carbohydrate 51 g
%RDI
- Iron 16.0
- Folate 47.0
- Calcium 27.0
- Vitamin A 8.0
- Vitamin C 10.0
