Green Fettuccine With Prosciutto and Peas

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: 43 mins
• 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.