Last nights dinner was made in less than 15 minutes. No lie, ask my husband! This wasn’t planned but it was due to a mild mishap. We had planned on having a light dinner of roasted eggplant dip, hummus , pitas and a salad. That didn’t happen and this is what my eggplant looked like.
I roasted the eggplant in a glass baking dish and it shattered when I placed it on the stove. Luckily all my fingers and toes were still intact. And my nice husband helped clean up the mess. I also learned a lesson of not to put a glass baking dish in a 450 degrees oven. By the time we were done cleaning, it was time to head to my son’s baseball game.
We came back from the game and I decided on this dinner which was quicker than ordering pizza. Luckily, I had some fresh pasta and prosciutto in the fridge. I also keep a stash of frozen herbs in the freezer. I buy these at Trader Joe’s and they are especially nice in the winter when I don’t have a herb garden.
This was a simple, light satisfying meal. I love the flavor and texture of crisped Prosciutto. I wait until the end to toss the pasta with it so it stays crispy. A little goes a long way. Okay, now I want eggplant and will crave it until I make some.
I am sending this over to Patsy at Family, Friends and Food because she is hosting Presto Pasta Nights. I mean it doesn’t get any quicker then this. Check out Patsy’s blog for the full round up this coming Friday.
Fettuccine with Crispy Prosciutto and Peas
2 TBS olive oil, plus extra if needed
4 ounces thinly sliced prosciutto, chopped
1 TBS crushed garlic
1 box (9 oz) frozen peas
1/2 cup white wine
1 1/2 cups chicken stock (or broth)
a handful of fresh herbs or a few cubes of frozen (I used basil)
1 pound fresh fettuccine
crushed red pepper to taste
lots of fresh grated cheese (I used grana padana)
In a large frying pan, heat oil to medium high and cook prosciutto for 5 to 7 minutes or until crispy. Remove from pan and drain on paper towels. Add the garlic, peas, wine and stock. Cook until peas are no longer frozen and sauce is simmering. Add herbs. In the meantime, cook pasta for 2 to 4 minutes in a pot of boiling water or according to instructions. Drain and toss with peas and sauce. Toss in prosciutto, red pepper and lots of cheese. Extra olive oil can also be added.