Pesto Ribbon Pasta

1
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.

Rating:

★★★★★ 2 votes

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

How to Make Pesto Ribbon Pasta

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.

Printable Recipe Card

About Pesto Ribbon Pasta

Course/Dish: Pasta
Other Tag: Quick & Easy



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