Lunch / Dinner
Tagliatelle with Peas & Prosciutto
This dish is as simple as it is good. In about the time it takes to boil water, this tagliatelle can be on the table and ready to eat.
If you want to lighten up this dish a bit, use ⅔ cup half-and-half and ½ cup low-sodium chicken broth in place of the heavy cream.
Cook tagliatelle in a large pot of boiling salted water according to package directions; drain and set aside.
Sauté prosciutto in oil in a large sauté pan over medium-high heat, 3–4 minutes. Deglaze pan with wine; simmer until liquid is reduced by half, about 3 minutes.
Stir in cream, peas, and cooked pasta. Bring mixture to a simmer. Cook until sauce is thickened, about 3 minutes. Season with salt and cayenne.
Garnish tagliatelle with Parmesan before serving.
To bring out the flavor of the prosciutto, sauté it until it becomes dark pink and slightly crisp.
Deglaze the pan with white wine, scraping up all the brown bits from the bottom of the pan.
Add the cream, peas, and cooked pasta. It's OK if the peas are frozen, they'll thaw in the sauce.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 16g 80%
Cholesterol 98mg 32%
Sodium 667mg 27%
Carbs 50g 16%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.