pesto ribbon pasta
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.
prep time
10 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 1 large onion
- 1/4 pound thick cut prosciutto,cut into cubes
- 10 ounces sweet peas
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 pound curly-edged long cut ribbon pasta
- - salt & pepper
- 8 ounces pesto
How To Make pesto ribbon pasta
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Step 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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Step 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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Step 3Add the pasta with the cream sauce and the pesto
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Step 4Put in bowl toss and serve. Extra cheese to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pasta
Tag:
#Quick & Easy
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