Real Recipes From Real Home Cooks ®

pesto ribbon pasta

(2 ratings)
Recipe by
Malarie Beard-Sherman
Fairview, TN

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.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For pesto ribbon pasta

  • 2 Tbsp
  • 1 lg
  • 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

How To Make pesto ribbon pasta

  • 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.

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