Ingredients for Angel Hair Pasta With Prosciutto And Peas
- 1 (10 ounce) box angel hair pasta
- 1 tablespoon olive oil
- salt to taste
- fresh ground pepper to taste
- 1/2 cup (1 stick) butter
- 1 large shallot, minced
- 1 1/2 cups heavy cream
- 1/2 cup dry white wine
- 1 cup frozen green peas
- 4 ounces thinly sliced prosciutto
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup reserved pasta cooking water
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How to Make Angel Hair Pasta With Prosciutto And Peas
- Cook pasta according to package directions. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, mince the shallot and slice the prosciutto.
- Return the drained pasta to the pot; toss with olive oil, salt, and pepper.
- Melt butter in a large, non-stick skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
- Stir in the heavy cream and white wine. Bring to a gentle simmer.
- Add the frozen peas and cook until tender, about 2-3 minutes.
- Stir in the prosciutto and half of the Parmesan cheese. Cook for 1 minute, until the prosciutto is slightly crisp.
- Add the cooked pasta to the skillet and toss to coat everything evenly. Add a little reserved pasta water if needed to create a creamy sauce.
- Serve immediately, topped with extra Parmesan cheese and a drizzle of olive oil (optional).
- Pair with a crisp Chardonnay for a delightful culinary experience.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
13g
Fat
58g
Carbs
16g
