Pasta with Gorgonzola, Prosciutto and Peas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ tbsp. kosher salt
3 tbsp. unsalted butter, divided
4 oz. prosciutto, cut crosswise into ½-inch matchsticks
1 c. onion, chopped
3 cloves garlic, minced
1½ c. heavy cream
4 oz. Italian gorgonzola dolce (creamy type) cheese, crumbled
1½ tsp. ground black pepper
8-10 oz. fettuccini or tagliatelle pasta
2 c. frozen peas, defrosted
½ c. grated parmesan cheese, plus extra for serving
¼ c. fresh julienned basil leaves
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Directions: |
Directions:Fill a large pot with water, add one tablespoon of salt, and bring to a boil. Meanwhile, melt two tablespoons of butter in a 12-inch sauté pan over medium heat. Add the prosciutto and cook, separating the slices with tongs, for five minutes, until crisp. Remove to a plate and set aside. Add the remaining butter and onion to the pan and cook for five minutes until tender but not browned. Add the garlic and cook for one more minute. Add the cream, gorgonzola, another dash of salt and pepper, and bring the sauce to a boil. Lower the heat and simmer for five minutes, until thickened. Turn off the heat. When the sauce is almost done, add the pasta to the pot of boiling water and cook according the package directions. Reserve one cup of the pasta water and drain the pasta, allowing some of the water to remain on the pasta. Pour the pasta into the pan with the sauce. Add the peas, parmesan, basil, prosciutto and toss well. Serve hot with extra parmesan. |
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Personal
Notes: |
Personal
Notes: Serves 3-4. Prosciutto adds saltiness to the dish, so you may not need to add more salt to the sauce if you prefer a less salty taste. If the pasta seems dry while mixing in sauce, add some of the reserved pasta water.
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