Green Fettuccine With Prosciutto and Peas

Submitted by Leslie in Texas

"This is delicious and a lot lighter than a cream-sauced fettuccini. The recipe serves 2, but it can be increased easily. Originally from a December 1980 issue of Bon Appetit."

 

• Ready In: 43mins
• Ingredients: 16
• Serves: 2

ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1⁄2 cup chicken broth or 1/2 cup stock
• 1 garlic clove, minced
• 1⁄4 cup parmesan cheese, grated
• 1 (10 ounce) package frozen baby peas
• salt
• white pepper
• 1⁄4 lb green spinach fettuccine
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1⁄4 cup parmesan cheese, grated
• salt
• white pepper
• 1 ounce prosciutto ham, cut into short strips 1/4 inch wide
• grated parmesan cheese (for serving)

directions

1. For Sauce.
2. Heat oil with butter in medium saucepan over medium heat.
3. Add broth and garlic and bring to a simmer.
4. Add 1/4 cup parmesan and cook, stirring constantly, until cheese is melted and sauce is slightly thickened, about 5 to 10 minutes.
5. Add peas and continue cooking until barely tender;season with salt and pepper.
6. Keep warm.
7. Cook pasta in large amount of rapidly boiling water until al dente;drain well.
8. Return pasta to pot with remaining oil and butter and toss until butter is melted.
9. Add 1/4 cup parmesan and toss again.
10. Season with salt and pepper.
11. Turn into heated serving dish.
12. Top with sauce and sprinkle with prosciutto.
13. Serve with additional parmesan.