Chef Jamie's Spaghettini w/Peas & Proscuitto - WSMV News 4

Chef Jamie's Spaghettini w/Peas & Proscuitto

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Serves 4

1 - 8oz. bag frozen baby peas (or fresh if available)

1 - Shallot, cut in julienne

4 – Garlic cloves, cut in thin slice

1 – SMALL bunch fresh mint, coarse chop

4 – Ounces GOOD Italian proscuitto, cut in julienne

Parmigiano Reggiano, as needed

"Splash" HEAVY cream

Kosher salt

Red pepper flakes, to taste

1 – 1 lb. bag spaghettini (DRIED) preferably Italian

GOOD Olive oil, for pan & finish.  Extra Virgin of course.

  1. Bring large pasta pot filled with cold water to rapid boil, salt aggressively.  Add pasta and cook 1 minute short of package instructions.
  2. Heat a large sauté pan over medium high heat.
  3. Coat bottom with oil, add shallot, garlic, red pepper flakes & ½ of the mint.  Cook until slightly softened, about 2 minutes.
  4. Add proscuitto and cook until heated through, about 2 minutes.
  5. Add peas and cook until heated through, about 3 minutes.  Check pasta at this point – do not overcook.
  6. Add cream and cook until slightly thickened.  Add good amount of Parmigiano and stir to combine.
  7. Add pasta to sauce and toss to combine.  Add remaining mint and a little more cheese, drizzle with oil.
  8. Bon Appétit!!!


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