Prociutto & pea sauce

Yield: 4 Servings

Measure Ingredient
1 cup Heavy cream
6 \N Sun-dried tomatoes
1 tablespoon Olive oil
1 \N Shallot, chopped
2 ounces Prociutto, minced
1 cup Green peas, fresh or frozen
\N \N Salt to taste
\N \N White pepper to taste
8 ounces Penne or radiatore
\N \N Grated Romano cheese

Place cream in a small saucepan and cook until it thickens and reduces by ⅓, about 10 minutes.

Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop.

In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper.

Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.

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