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

Pasta with Prosciutto and Peas in Cream Sauce Recipe

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This recipe for Pasta with Prosciutto and Peas in Cream Sauce, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. fresh 3 cheese tortellini
1/2 lb. fresh mushrooms, sliced
4 oz. prosciutto (or sliced cooked ham) cut into thin strips
2 shallots, diced
1/2 c. butter
3/4 cup shelled fresh green peas or defrosted peas
1 c. heavy cream
1 T. flour combined with 4 T. water, optional
Pinch of gr. nutmeg
1/2 c. freshly grated Parmesan cheese for serving
Salt and Pepper

Directions:
Directions:
Heat the butter in a large saute or frying pan. Add the onion and cook, stirring occasionally with a wooden spoon, until soft, 3-5 minutes. Add the mushrooms with salt and pepper and continue cooking until the liquid evaporates, 5-7 minutes. Add the ham strips, peas, and heavy cream to the onions and mushrooms. Stir and heat to boiling, then simmer until slightly reduced. (I add the flour/water mixture for a thicker consistency.) Add nutmeg to sauce and taste for seasoning. To serve: Pile the pasta in a warmed serving bowl, top with sauce, and toss gently. Top with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I prefer prosciutto to ham, but it can be quite costly. You can also use fettuccine instead of tortellini.

 

 

 

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