1/1 Photo of Penne Rigate With Prosciutto, and Snow Peas in a Truffled Cream
Flavor VIsion's Note:
This is a dish full of flavor. It happens to be one of my favorite pasta dishes. I chose the penne pasta so the ridges would grab the sauce, which is absolutely delectable… Made up of a truffled cream sauce then tossed with prosciutto, spring peas or fava beans and parmigiano cheese. You will love this dish…
My Private Note
Units: US | Metric
- 1 lb whole wheat penne
- 1 tablespoon olive oil
- 1 1/2 cups heavy cream
- 2 garlic cloves, chopped
- 8 tablespoons truffle butter
- 1/2 cup dry white wine
- 1/2 lb prosciutto, julienned
- 3/4 cup spring peas (I prefer Fava beans, peel the fava beans)
- sea salt
- 1 tablespoon white truffle oil
- 1 cup fresh spinach
- 1 tablespoon chopped fresh basil
- 1/4 cup freshly grated parmigiano
- 1Cook the pasta al dente. Set aside.
- 2In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
- 3Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
- 4Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
- 5Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
- 6You can add fresh ground pepper to top it off if you like. Serve immediately.
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Nutritional Facts for Penne Rigate With Prosciutto, and Snow Peas in a Truffled Cream
Serving Size: 1 (276 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 788.2
- Calories from Fat 342
- Total Fat 38.1 g
- Saturated Fat 21.3 g
- Cholesterol 122.2 mg
- Sodium 51.6 mg
- Total Carbohydrate 94.2 g
- Dietary Fiber 11.3 g
- Sugars 2.2 g
- Protein 20.4 g
The following items or measurements are not included:
white truffle oil