Prosciutto (Italian ham) goes great with pasta dishes and with spring vegetables like peas.
162 per serving
- 4 cup chicken stock, (reduced to 2 cups)
- 2 cup cream, (reduced to 1 cup)
- 1 cup peas, cooked
- 4 ounces prosciutto, julienned into one-inch strips
- 1 teaspoons lemon zest
- 2 teaspoons kosher salt
- 2 tablespoons chives, chopped, plus more for garnish
- 1 pounds fettucine
- 3 ounces Parmigiano Reggiano, grated
Bring chicken stock to a boil and reduce by half. In a separate sauce pan, reduce cream by half; then add to chicken stock. Remove from heat and add peas, prosciutto, lemon zest, lemon juice and salt. Set sauce aside. Right before ready to serve, add chives. Season to taste with salt.
Meanwhile, in a large pot of heavily salted boiling water, cook pasta until tender but firm to the bite, about 7-10 minutes. Drain pasta well, transfer to a bowl and toss gently with half the sauce, reserving remaining sauce for serving.
Spoon pasta onto a pasta plate. Add small ladleful of reserved sauce. Garnish with grated Parmigiano-Reggiano and chives; then serve. Recipe created by Parties That Cook® www.PartiesThatCook.com