Linguine with Prosciutto and Peas
(Linguine con Panna, Prosciutto e Piselli)
Yield: 50 servings
1 pound butter
2 pounds prosciutto, cut into thin strips
2 ½ ounces fresh oregano, chopped
10 ounces capers
10 ounces Italian parsley, chopped
12 lpounds pre-cooked Barilla Linguine
to taste black pepper, freshly ground
PROCESS tomatoes, oil, garlic, capers, oregano and parsley in a blender
on high until ingredients form the consistency of a paste. Season mixture with black pepper to taste.
ADD sauce mixture to a skillet to warm through.
ADD pre-cooked Linguine to mix and heat until thoroughly heated.
SPRINKLE with freshly grated Parmigiano Reggiano cheese.
Pre cooking Barilla Linguine Pasta
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for seven minutes.
• Drain very well, add some olive oil, place on sheet pans and let cool in refrigerator
• When cold cover well and store in refrigerator until usage (3-4 hrs)
