Pesto Ribbon Pasta
1/4 lbthick cut prosciutto,cut into cubes
10 ozsweet peas
1/2 cchicken stock
1 cheavy cream
1 lbcurly-edged long cut ribbon pasta
·salt & pepper
How to Make Pesto Ribbon Pasta
- Bring a pot of water to boil , salt and add the pasta. Cook until al dente drain and set off to the side.
- 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.
- Add the pasta with the cream sauce and the pesto
- Put in bowl toss and serve. Extra cheese to taste.