Wednesday, February 4, 2009

Spaghetti in Creamy Pea Sauce with Crisped Prosciutto

This was an easy tasty meal that I adapted from a recipe I found on Serious Eats. The original recipe was for 2 people, and I made a little more than that... and added garlic.

Spaghetti in Creamy Pea Sauce with Crisped Prosciutto

16 oz. Whole Wheat Spaghetti
16 oz. bag Frozen Peas
3 small Shallots, minced
3 cloves Garlic, minced
3 Tbsp. Butter
Salt and Pepper
Dash of Nutmeg
3 oz. Prosciutto (1-2 slices per person)

1. Cook Spaghetti in a large pot of boiling water until al dente.
2. Melt butter in a large skillet over low heat. add shallots and garlic and sweat until translucent. turn the heat up to medium, add the peas, and cook until bright green and thawed, but not mushy. Transfer contents of skillet to a blender, add the cream, and puree until smooth.
3. Place a fine meshed sieve over a pot (or use the skillet, or the pot used to cook spaghetti.) In batches, fill the sieve, and press the peas through, using a spatula or wooden spoon. Discard the solids. Warm the puree, add nutmeg, salt and pepper to taste. Toss with the spaghetti.
4. Top each plate with pieces of crisped prosciutto (place prosciutto on baking sheet, and bake at 400 for 8-10 minutes).

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