Prosciutto, Snap Pea & Mushroom Pasta
photo by MarthaStewartWanabe
- Ready In:
- 1 lb spaghetti, cooked
- 1 lb snap peas, steamed or 1 lb snow peas, if unavailable
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 1⁄2 cup onion, chopped
- 4 ounces prosciutto, cut into 1-inch strips
- 2 cups portabella mushrooms, chopped
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 teaspoon black pepper, ground
- In a large pot, boil spaghetti for 8-10 minutes or until al dente. If cooking fresh spaghetti, boil for less time (approximately 6-8 minutes).
- To quickly steam snap peas, place peas (in their pods) in a metal colander. place colander over pot while spaghetti is cooking until peas are tender-crisp.
- In a medium skillet over medium heat, add olive oil. Cook garlic and onions until tender but not browned. Stir in prosciutto and cook until warmed through and slightly browned around the edges. Stir in mushrooms and cook until tender. Remove from heat.
- Drain spaghetti and return to pot. Add snap peas, mushroom mixture and season with black pepper. Gently toss to combine all ingredients.
- Serve and top each portion with Parmesan cheese.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"