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Pipe Rigate with Peas and Ham Recipe

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This recipe for Pipe Rigate with Peas and Ham, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Santilli
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
1 T. olive oil
1 1/4 c. frozen peas, thawed
1 garlic clove, minced
2/3 c. chicken stock
2 T. chopped, fresh Italian parsley
3/4 c. heavy cream
4oz. prosciutto, shredded
3 c. pipe rigate
salt and pepper

Directions:
Directions:
Melt half the butter with olive oil. Add peas and garlic, then chicken stock. Sprinkle in parsley, salt and pepper. Cook over med. heat stirring frequently for 5-8 minutes. Add half the cream and turn heat to high. Bring cream to a boil, then turn down heat and let it thicken. Add prosciutto and taste for seasoning. Remove from heat. Cook pasta then drain well. Immediately melt remaining butter with remaining cream in the pan pasta was cooked in. Add pasta and toss over med. heat until well coated. Pour in the sauce, toss lightly, and let it heat through.
Serves 4-6.

Personal Notes:
Personal Notes:
Prosciutto is fairly expensive, so you could use cooked ham instead. If you can't get pipe rigate, conchiglie or penne can be used. You want a pasta that can trap the peas inside.

 

 

 

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