Friday, June 12, 2015
Tagliatelle With Prosciutto and Peas
A flavorful pasta dish with prosciutto and peas coated in a rich creamy sauce. This dish is easy, delicious, and comes together nicely. Perfect for those nights when you want something quick and satisfying for your family.
Begin by cooking the pasta to al dente. I could not find any Tagliatelle pasta so I substituted some Pappardelle pasta. While the pasta is cooking the prosciutto and shallot are cooked. Some cream is added and brought to a simmer. The sauce is cooked for about 7 minutes then removed from the heat.
Once the pasta is cooked reserve 2 cups of the cooking water. Drain the pasta. One cup of the reserved cooking water is then added to the drained pasta along with the cream mixture, prosciutto strips, peas, Parmesan, Gruyere, and pepper. Everything is gently tossed together and served immediately.
An easy dinner to prepare that is both satisfying and delicious:)
Tagliatelle With Prosciutto And Peas
From Cook's Illustrated Magazine
6 ounces thinly sliced prosciutto
1 tablespoon unsalted butter
1 shallot, minced
Salt and pepper
1 cup heavy cream
1 pound tagliatelle pasta
1 1/2 cups frozen petite peas, thawed
1 ounce Parmesan cheese, grated (1/2 cup)
1 ounce Gruyere cheese, grated (1/2 cup)
1. Slice 5 ounces prosciutto crosswise into 1/4-inch-wide strips; set aside. Mince remaining 1 ounce prosciutto. Melt butter in 10-inch skillet over medium-low heat. Add shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in cream and minced prosciutto and bring to simmer. Cook, stirring occasionally, until cream mixture measures 1 cup, 5 to 7 minutes. Remove pan from heat and cover to keep warm.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 2 cups cooking water, then drain pasta and return it to pot.
3. Add 1 cup reserved cooking water, cream mixture, prosciutto strips, peas, Parmesan, Gruyere and 1 teaspoon pepper to pasta. Gently toss until pasta is well coated. Transfer pasta to serving bowl and serve immediately, adjusting consistency with remaining reserved cooking water as needed.
Serves 4 to 6