February 22, 2017 at 7:08 pm
February 22, 2017
Crispy salty prosciutto and peas with white wine and cream make an excellent sauce for this red lentil fusilli.
10 ounces Pasta Lensi Red Lentil Fusilli
2 tablespoons Extra Virgin Olive Oil
4 ounces thinly sliced prosciutto, cut into strips
1/2 cup white wine
1 cup heavy cream
1 cup frozen peas, thawed
Salt and pepper to taste
2 tablespoons Parmesan cheese, grated
1Cook pasta according to package directions, omitting salt. Drain well and set aside.
2Meanwhile, over medium heat, heat Extra Virgin Olive Oil in a large skillet. Add prosciutto and cook until crispy.
3Add white wine to the skillet and cook until it reduces by half, about 2 minutes.
4Add heavy cream, peas, and cooked pasta to skillet and heat for about 3 minutes.
5Season with salt and pepper to taste. Top with freshly grated Parmesan cheese and serve.