Ingredients:
12 ounces each regular and spinach fettuccine
10 ounce frozen tiny peas, thawed
8 ounces sliced white mushrooms
1/4 pound prosciutto, cut into thin strips
1 1/2 cups heavy cream
1/4 cup sun-dried tomatoes in oil, drained and cut into thin strips
1/4 cup grated Parmesan cheese
2 tbsp extra-virgin olive oil
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp black pepper
Shredded Parmesan cheese
Fresh herbs, for garnish
How To Make:
1. Cook pasta following package directions. Drain well.
2. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms and saute for 10 minutes.
3. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in 1/4 cup grated Parmesan cheese.
4. Toss cooked pasta with sauce. Sprinkle with additional cheese and garnish with herbs.
[Source: parents.com]
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