Total Time
43mins
Prep 20 mins
Cook 23 mins

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.

Ingredients Nutrition

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.

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