Penne Rigate With Prosciutto Peas And Cherry Tomatoes In Cream Recipes

PENNE WITH PEAS AND PROSCIUTTO

Steps:

• Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
• in large skillet melt the butter and sauté the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend.
• Add the penne and the peas and mix well. Season to taste with salt and pepper.
• Serve with more parmesan cheese.

PENNE RIGATE WITH PROSCIUTTO, AND SNOW PEAS IN A TRUFFLED CREAM

Steps:

• Cook the pasta al dente. Set aside.
• In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
• Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
• Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
• Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
• You can add fresh ground pepper to top it off if you like. Serve immediately.

CREAMY PENNE WITH PROSCIUTTO, PIMIENTO AND PEAS

Steps:

• Preheat oven to 375 degrees.
• In a small heavy saucepan over medium heat, bring cream, 1-1/2 cups cheese, pepper and salt just to a boil, stirring occasionally.
• Remove from heat.
• Meanwhile, cook pasta according to package directions until al dente; drain. Return pasta to pot, stir in prosciutto, peas, pimiento and cream sauce, mixing well and making sure pasta is well-coated. Transfer to a 2-quart shallow baking dish and bake 15 minutes.
• Stir pasta well to redistribute sauce, then sprinkle with additional Parmesan cheese (about 2 T.). Turn on broiler and broiler about 2-4 minutes, until top is lightly browned.