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Pasta Baked with Spring Peas and Proscuitto Recipe

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This recipe for Pasta Baked with Spring Peas and Proscuitto, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Vander Laan
Added: Monday, October 20, 2008


2 t. olive oil
4 oz. proscuitto
1/2 c. chopped onion
1 c. peas
1 c. heavy cream
2 t. salt
3/4 c. grated Parmigiano-Reggiano
dash pepper

1. Julienne the proscuitto and chop the onion.

2. In a large saute pan, heat the olive oil over medium high heat.

3. Add the proscuitto and onion, cook for 3-5 minutes.

4. Add the peas, heavy cream 1/2 c. cheese, salt, and pepper. Bring to a boil. Remove from heat.

5. Meanwhile, cook 8 oz. pasta (I used farfalle) according to pkg. directions.

6. Add cooked pasta to sauce mixture and toss to coat evenly. Transfer to a shallow baking dish & top with remaining cheese.

7. Bake at 350 for 15 minutes until cheese is golden brown.

Personal Notes:
Personal Notes:
This recipe is from Ryan Thornburg, chef at Tosi's Restaurant in Stevensville, Michigan. It's easy & very good!




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