Straw and Hay
A colorful easy and classic pasta dish.
Servings: 6
Calories: 506kcal
Ingredients
- Salt for the pasta pot
- 4 scallions
- 2 TBS extra virgin olive oil
- 1 cup shelled peas blanched or frozen baby peas
- 6 to 8 slices imported prosciutto cut crosswise into ½ inch ribbons
- ⅔ cup low sodium chicken broth or stock
- ½ cup heavy cream
- 1 pound fresh fettuccine pasta or ½ pound dry egg fettuccine and ½ pound dry spinach fettuccine
- ¾ cup freshly grated Grana Padano or Parmigiano Reggiano cheese
Instructions
- Bring a large pot of salted water to boil.
- Trim the roots of the scallions and cut them in half length-wise, then into 3 inch pieces in thin strips.
- Heat the oil in a large skillet on medium heat. Add scallions and cook until wilted, 1 to 2 minutes. Add peas and cook for 3 minutes. Add prosciutto and cook 1 to 2 minutes or until it changes color. Pour in the chicken stock and bring mixture to a boil. Reduce sauce to a simmer and cook until liquid is reduced by half. Add the heavy cream and continue to simmer until lightly thickened.
- Stir the pasta into the salted water and cook until al dente. Fish the pasta out of the boiling water with a skimmer and add directly to sauce. Cook on high heat until sauce is creamy.
- Remove from the heat and toss with cheese. Serve in warm bowls.
Nutrition
Calories: 506kcal | Carbohydrates: 59g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 375mg | Potassium: 329mg | Fiber: 4g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 2mg