Monday, March 14, 2011


Last night's dinner was most definitely not a Cooking Light recipe, but I felt the urge to splurge a little bit at the end of a fun weekend.

Pasta with Prosciutto, Snap Peas, Mint and Cream.
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 pound prosciutto shank, finely diced
  • 4 shallots, minced
  • 1 pint cream
  • 1/2 cup freshly grated parmesan
  • 1/2 pound fresh snap peas, whole, chopped
  • 1/2 cup fresh mint, chopped
  • salt and fresh ground pepper
  • 3/4 pounds (3/4 box) pasta, farfalle or orechiette
  • In a heavy saucepan, heat the olive oil over medium heat and cook the garlic for 2-3 minutes until just beginning to color.
  • Add the prosciutto and cook for an additional 3-4 minutes. I use whole prosciutto shanks because my butcher has them, but you can also ask for a 1/4 inch thick slice of prosciutto and chop that up instead. I think this works much better in pasta than thin slices.
  • Add the shallots and cook for 3-4 minutes to soften, and season with a pinch or two of salt and a turn or two of fresh black pepper.
  • Meanwhile, bring your pasta water to a boil, salt it, and add your pasta. You will want to time the pasta to be finished just as the sauce is finishing so that the cream doesn't sit long.
  • With about 3 minutes left on your pasta, add the peas and cook for 2 minutes. We want them to retain their crunch. With one minute remaining, add the cream and quickly bring to a boil, stirring constantly. Add the cheese, stir, and reduce the heat to low.
  • Drain the pasta, and toss with the sauce to coat. Sprinkle liberally with fresh mint, and serve with black pepper and extra Parmesan cheese. Enjoy!

  • I actually nixed the mint for the recipe (not a huge fan of the flavor), but I don't think that took away anything. The pasta was soo delicious and I think orechiette pasta is soo cute! We made a little side salad of arugula, pine nuts and balsamic vinegar, and it really was a perfect Sunday dinner to end the weekend.



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