A creamy, rich and quick pasta dinner made with fresh pasta.
|1||Package (450g) Olivieri® Linguini|
|1 tbsp||(15 mL) Olive oil|
|1 tbsp||(15 mL) Butter|
|2||Cloves of garlic, minced|
|4 oz||(125 g) Prosciutto, chopped|
|1/4 cup||(60 mL) White wine|
|1 1/2 cups||(375 mL) Whipping cream (35%)|
|1 cup||(250 mL) Frozen peas|
|3/4 cup||(175 mL) Grated Parmesan cheese|
|Salt and pepper|
COOK pasta according to package directions, keep warm.
MELT butter and oil in a large skillet over medium heat. Add onions and cook for 2-3 minutes. Add prosciutto, cook for 2 minutes, add garlic and continue to cook for 1 minute.
ADD wine, scraping up any bits from the bottom of the pan and cook until liquid has evaporated. Add cream and peas and cook until cream has reduced by half.
ADD pasta to skillet and mix well, season with salt and pepper and serve immediately
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