Spaghetti With Creamy Pea Sauce
Adapted from a recipe by Michele Humes at Serious Eats. Part of her "Eat for 8 Bucks series," she estimates dinner for two at $6.83 (not counting pantry staples like butter, salt, pepper and nutmeg). If you want to spend a little more money, some quickly pan-seared shrimp or scallops would go wonderfully instead of the prosciutto.
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INGREDIENTS
Nutrition- 1 1⁄2ounces thinly-sliced prosciutto
- 1⁄2
- 1tablespoon butter
- 2
- 10ounces frozen peas (do not thaw)
- 1cup whipping cream
- 1
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DIRECTIONS
- Preheat oven to 400°F Arrange prosciutto slices in a single layer on a baking sheet. Bake until crispy, 8-10 minutes.
- Meanwhile, cook spaghetti in a pot of boiling salted water until al dente.
- While the spaghetti cooks, melt butter in a skillet over low heat. Sweat shallots until translucent, about 2 minutes. Add peas and cook, stirring occasionally, until peas are soft and bright green, about 2 minutes. Transfer to blender or food processor. Add cream and process until smooth.
- Pour puree into a sieve placed over the skillet. Press puree through with the back of a wooden spoon or a spatula (discard anything left in the sieve). Warm puree over low flame. Season well with salt, pepper and optional nutmeg.
- Drain pasta and toss with sauce. Crumble prosciutto over the top and serve.
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