Orecchiette with Prosciutto and Peas
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 411 |
| pro | 19 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 51 g |
| fibre | 5 g |
| chol | 31 mg |
| sodium | 726 mg |
| % RDI: | - |
| calcium | 27 |
| iron | 16 |
| vit A | 8 |
| vit C | 10 |
| folate | 47 |
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.
Ingredients
- 1 tbsp vegetable oil
- 3 cloves of garlic, minced
- 4 tsp minced fresh rosemary, (or 1 tsp/5mL dried rosemary, crumbled)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup white wine or vegetable stock
- 1 cup 10% cream
- 1 cup grated Parmesan cheese
- 1-1/2 cups fresh peas or frozen peas
- 4 thin slices prosciutto, cut into strips
- 4 cups orecchiette pasta, (about 12 oz/375 g)
Preparation
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.
Source : Canadian Living Magazine: July 2005
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