pesto ribbon pasta
(2 ratings)
I got this recipe from the May 2011 issue of Rachel Ray Everday. I twiked it a little with the onion and chicken stock instead of Shallot and white wine. Also instaed of making my own pesto I bought my favorite pesto to use. My husband and kids love this.
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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For pesto ribbon pasta
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2 Tbspbutter
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1 lgonion
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1/4 lbthick cut prosciutto,cut into cubes
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10 ozsweet peas
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1/2 cchicken stock
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1 cheavy cream
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1 lbcurly-edged long cut ribbon pasta
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salt & pepper
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8 ozpesto
How To Make pesto ribbon pasta
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1Bring a pot of water to boil , salt and add the pasta. Cook until al dente drain and set off to the side.
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2Melt Butter in a large skillet over medium heat, add the onion and stir for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peasand stir to heat through. Stir in chicken stock and cook to reduce, 2 or 3 minutes. Stir in the cream and season with salt and pepper to taste. Lower the heat; let bubble and thicken for a few minutes.
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3Add the pasta with the cream sauce and the pesto
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4Put in bowl toss and serve. Extra cheese to taste.
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