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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.

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Ingredients

COOK:

SAUTÉ

STIR IN:

GARNISH:

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.

Instructions

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.

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.

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.

Add the cream, peas, and cooked pasta. It's OK if the peas are frozen, they'll thaw in the sauce.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download