Ingredients:
- 1- 8oz container creamy Pesto sauce
- 1- 250g package Garganelli (or any egg-based pasta)
- 3 slices (salami thickness) Prosciutto, cut into short ribbons,
- 1 cup frozen peas thawed
- 1 small sweet onion
- 1 tbsp. extra virgin olive oil
- Italian flat leaf parsley
- Parmigiano Reggiano to taste, coarsely grated,
- Sea Salt for seasoning your pasta water.
Take your peas out of the freezer
to thaw.
Remove the Creamy Pesto sauce
from the fridge and set aside.
Dice the onion and cut the
Prosciutto into short ribbons.
Finely chop a generous handful of
parsley leaves and set aside for garnish.
Put your pasta water on to
boil. Just before the water arrives at a full boil generously season it
with sea salt.
When the water reaches a full
boil add the pasta.
Pour extra virgin olive oil into
a large 12″ skillet or sauté pan and bring to a medium heat.
Add onions, sauté until
translucent.
Add peas and Prosciutto
to onions and sauté about 1 minute.
Add the Creamy Pesto sauce to
pan.
When your pasta is cooked
transfer it to the skillet using a large slotted spoon.
To amalgamate the pasta and sauce,
add ¼ cup of your well-seasoned pasta water to the skillet and stir.
Transfer to a serving dish, grate
Parmigiano Reggiano over top and garnish with chopped fresh parsley.
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