Penne Rigate With Prosciutto, and Snow Peas in a Truffled Cream
photo by Flavor VIsion
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g whole wheat penne
- 14.79 ml olive oil
- 354.88 ml heavy cream
- 2 garlic cloves, chopped
- 118.32 ml truffle butter
- 118.29 ml dry white wine
- 226.79 g prosciutto, julienned
- 177.44 ml spring peas (I prefer Fava beans, peel the fava beans)
- sea salt
- 14.79 ml white truffle oil
- 236.59 ml fresh spinach
- 14.79 ml chopped fresh basil
- 59.14 ml freshly grated parmigiano
directions
- Cook the pasta al dente. Set aside.
- In 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%.
- Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
- Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
- Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
- You can add fresh ground pepper to top it off if you like. Serve immediately.
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RECIPE SUBMITTED BY
Where do I begin… I am a passionate cook!
I have a very high regard for fine cuisine. More importantly, I love being in the kitchen. The final reward is so satisfying it’s always worth the effort. Like I always say, who wants FLAVOR VISION? I believe flavor vision is the key to understanding food. If you can see with your taste buds you can create any dish you dream of... I am a food lover!
At the end of the day, when you're cooking for yourself and others; you are always guaranteed a satisfying meal! There’s nothing worse than going out to a restaurant and being disappointed because you know you could have made it better.
I live in NYC and let me tell you we have some of the best restaurants from around the world. As for me, I would rather stay home and cook for myself. I guess you could say cooking is my passion…
I’m here to network with other passionate chefs to ensure my library of recipes will continue to grow. I get bored easily and love to try new things. I'm not someone who finds something they like and sticks to it... BORING!
I’m looking forward to sharing ideas with my fellow chefs! Bon Appetit!!!