Tagliatelle with wild mushrooms, peas and prosciutto

Yield: 1 Servings

Measure Ingredient
4 tablespoons Softened unsalted butter
1 tablespoon Olive oil
⅓ cup Minced shallot
12 ounces Wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
1 teaspoon Minced fresh thyme
\N \N Salt and pepper
1 cup Small fresh or frozen peas, thawed
½ cup Slivered prosciutto
1 cup Heavy cream
12 ounces Tagliatelle
\N \N Freshly grated Parmesan

In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.

In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pastaand transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan. PASTA MONDAY TO FRIDAY SHOW #PS6522 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MC-Recipe Digest V1 #510 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997

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