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Orecchiette Pasta with Peas, Prosciutto, and Cream
Orecchiette Pasta with Peas, Prosciutto, and Cream
(Orecchiette Pasta con Piselli, Prosciutto, e Crema)
 
 
Ingredients:
 
1 lb orecchiette pasta
3 tablespoons butter
1 small white onion, diced, (about 1/2 cup)
1/2 cup frozen or shelled fresh peas
2 tablespoon water
4 ounces cooked prosciutto, cut into thin strips
3/4 cup heavy cream
1/4 cup grated Parmigiano cheese
Salt and pepper to taste
 
Directions:
 
Cook pasta according to package directions.

Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat.
 
When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.

Add the peas and water to the pan and cook 3 minutes, stirring.

Stir in the prosciutto and cook 2 minutes.

Add the cream; bring to a low simmer and cook 5 minutes.

Drain pasta; place in large serving bowl.

Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted.

Stir in the cheese.

Pour sauce over pasta and toss to coat.

Season with salt and pepper to taste. Makes 4 to 6 servings.

That's it!
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