Thursday, May 20, 2010

Pasta in Cream Sauce with Prosciutto Mushrooms and Asparagus - Adapted from Bon Appetit

This is a nice recipe you can literally make in the time it takes to cook the pasta. We used fettuccine but use your favorite. The recipe calls for fresh peas but we didn't have any so we left them out. While you heat the water, dice 4 oz. each of mushrooms, prosiutto and asparagus. In addition, grate 1/4C fresh Parmesan cheese and chop 3T chive batons for garnish. When you put the pasta in the water to cook, add the other ingredients to a saute pan along with 2T butter. Cook until the mushrooms are tender being careful not to overcook the asparagus. Add 1C heavy cream and reduce by 1/3. Right at the end, add several cherry tomatoes. Drain the pasta and add to the pan with the sauce, tossing to coat. Top with the chive batons and the grated cheese. Delicious and rich dish.



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