"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gourmet Pasta Recipe

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This recipe for Gourmet Pasta, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Thompson
Added: Saturday, June 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Prosciutto, thinly sliced & julienne; 1/2 lb. Pancetta, sliced thinly & julienne; 1/2 Onion, sliced lengthwise; 2 tbsp. Oil; 2 c. Bell Pepper, red, yellow, or orange; 1/2 Portobello Mushrooms, sliced; 1 c. Sugersnap Peas, shelled & steamed al dente; 3/4 c. Parmesan Cheese, fresh; 1 c. Whipping Cream (or Half & Half); 1 lb. Bowtie Pasts, cooked.

Directions:
Directions:
Cook prosciutto and pancetta, save dripping. Cook onions in drippings and oil for 4 minutes. Add peppers and mushrooms, cook another 5 minutes. Mix pasta with cooked ingredients. On low heat, heat whipping cream in leftover drippings, add 1/2c. parmesan cheese, and fresh pepper. Pour over pasta, toss, and serve.Top with remaining parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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