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Recipes and Cooking
Gemelli with Cream, Prosciutto and Peas (Gemelli con Panna, Prosciutto e Piselli)
Ease of preparation:
Prep Time: 15 minutes
Cook time: 15 minutes
Servings: 4-6
Regions: Toscana
Wine pairing: Red
Ingredients
| 1/4 cup | unsalted butter | | 4 ounces | prosciutto, cut into thin strips | | 1 small | roasted red pepper, peeled, seeded, chopped (may subsitute jarred, drained roasted red pepper) | | 2 cups | heavy cream | | 3/4 cup | frozen peas, thawed | | 1 box (16 ounces) | BARILLA Gemelli | | to taste | salt | | to taste | freshly ground black pepper | | 1 cup | freshly grated Parmigiano Reggiano cheese |
MELT butter in medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn. ADD prosciutto and red pepper; cook 1 additional minute, stirring frequently. STIR in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by two-thirds, stirring frequently, approximately 8 minutes. COOK Gemelli according to package directions; drain and return to pot TOSS sauce with pasta until pasta is coated. Season to taste with salt and pepper. Gently toss with cheese. Transfer to serving platter
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