Pesto Ribbon Pasta

Malarie Beard-Sherman

By
@thefarmersdaughter

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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Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Ingredients

2 Tbsp
butter
1 large
onion
1/4 lb
thick cut prosciutto,cut into cubes
10 oz
sweet peas
1/2 c
chicken stock
1 c
heavy cream
1 lb
curly-edged long cut ribbon pasta
salt & pepper
8 oz
pesto

Directions Step-By-Step

1
Bring a pot of water to boil , salt and add the pasta. Cook until al dente drain and set off to the side.
2
Melt 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.
3
Add the pasta with the cream sauce and the pesto
4
Put in bowl toss and serve. Extra cheese to taste.

About this Recipe

Course/Dish: Pasta
Other Tag: Quick & Easy