Gemelli with Cream, Prosciutto and Peas (Gemelli con Panna, Prosciutto e Piselli)
I made this tonight and WOW is it tasty! It was from the back of the box of Barilla Gemelli Pasta. This one is NOT low in fat or calories...oh well, everything in moderation, right?
Back to regular scheduled posting really soon -- PROMISE!
Ingredients
1 box Gemelli pasta
1/4 cup unsalted butter
4 ounces prosciutto, cut into thin strips
1 small roasted red pepper, peeled, seeded, chopped (may substitute jarred, drained roasted red pepper)
2 cups heavy cream
3/4 cup frozen peas, thawed
to taste salt
to taste freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese
MELT butter in medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn.
ADD prosciutto and red pepper; cook 1 additional minute, stirring frequently.
STIR in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by two-thirds, stirring frequently, approximately 8 minutes.
COOK Gemelli according to package directions; drain and return to pot
TOSS sauce with pasta until pasta is coated. Season to taste with salt and pepper. Gently toss with cheese. Transfer to serving platter
Ingredients
1 box Gemelli pasta
1/4 cup unsalted butter
4 ounces prosciutto, cut into thin strips
1 small roasted red pepper, peeled, seeded, chopped (may substitute jarred, drained roasted red pepper)
2 cups heavy cream
3/4 cup frozen peas, thawed
to taste salt
to taste freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese
MELT butter in medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn.
ADD prosciutto and red pepper; cook 1 additional minute, stirring frequently.
STIR in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by two-thirds, stirring frequently, approximately 8 minutes.
COOK Gemelli according to package directions; drain and return to pot
TOSS sauce with pasta until pasta is coated. Season to taste with salt and pepper. Gently toss with cheese. Transfer to serving platter
Ooo you little devil you. I'm not sure which to tick you off for first! Cream and butter in the same dish, you must be going over to the dark side and becoming European! I one genuine beef [that means complaint] is the one about 'cook according to package instructions!' Why do they always write that? Why can't they just tell me how many minutes! Ooo the agony.
ReplyDeleteHope you all had a thoroughly yummy dinner. [bet there weren't any left overs for tomorrow!]
Cheers