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Prociutto & Pea Sauce

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup heavy whipping cream
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6 each sundried tomatoes
* Camera
1 tablespoon olive oil
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1 each shallots
chopped
* Camera
2 ounces prociutto
*
1 cup green peas
fresh or frozen
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1 x salt
to taste
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1 x white paper
to taste
*
8 ounces pasta, penne
or radiatore
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1 x romano cheese
grated
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml heavy whipping cream
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6 each sundried tomatoes
* Camera
15 ml olive oil
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1 each shallots
chopped
* Camera
57.8 ml/g prociutto
*
237 ml green peas
fresh or frozen
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1 x salt
to taste
* Camera
1 x white paper
to taste
*
231.2 ml/g pasta, penne
or radiatore
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1 x romano cheese
grated
* Camera

Directions

Place cream in a small saucepan and cook until it thickens and reduces by ⅓, about 10 minutes.

Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened.

Chop.

In a skillet, heat olive oil and sauté shallot 1 minute.

Add prociutto and cook 1 minute longer.

Add cream, sun-dried tomatoes and peas; cook 2 minutes.

Season with salt and pepper.

Cook pasta until almost al dente.

Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 33069% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 89mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 26% Vitamin C 4%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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