I apologize for the lack of recent posts - to say school has been busy would be the understatement of the century. I've also gotten a lovely Fall cold which has made for some added excitement too.
But...enough complaining! On the positive side of things, with my appetite being almost absent, the only things that have been appealing to me are fatty, carb-filled, amazing foods that I usually eat only a few times a year...queue the pasta with prosciutto and peas...
- Pasta with Prosciutto and Peas
- (adapted from Emeril)
- (Serves 6-8)
- 1 pound fresh pasta (linguine)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 pieces of prosciutto, diced
- 1/4 cup white wine
- 1 cup heavy cream
- 1/2 cup half and half
- 1 cup frozen sweet peas
- salt and freshly ground pepper
- 3/4 cup fresh grated Parmesan
- Add olive oil and butter to a large saute pan over medium heat. Once the butter melts, add the diced onions and cook until translucent. Add the garlic and prosciutto and cook for an two minutes. Add the white wine and cook until it has almost entirely evaporated. Add the cream, half and half, peas, salt, and pepper to the pan. Simmer over medium-low heat ensuring the mixture does not burn. Allow the cream to reduce by half (~5 minutes).
Meanwhile, cook the pasta and add to a large ceramic serving bowl. Once the sauce has finished, pour over the pasta and add parmesan cheese, tossing well with tongs. Serve immediately while hot.
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