Recipe by champ
"Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons."
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asparagus, trimmed and cut into 1/2-inch pieces
freshly grated Parmesan cheese
salt and ground black pepper to taste
dry fettuccine pasta
1 (1 ounce) slice
prosciutto, cut into thin strips
Its easy to make and doesn't take a lot of time to make. Very thick sauce.
What a nice way to welcome Spring vegetables into your meal. I was able to find fresh peas and asparagus. The only issue in the recipe is the thick sauce and how much it calls for. I think it would be more enjoyable with a lighter sauce and less of it. I ended up thinning it out with some white wine and using only half of it in the final preparation. I found that this was sufficient to lightly coat everything adding some creaminess but not tasting like pasta and gravy. I blanched the peas and asparagus having cooked them briefly in a large pot of water, then using the same water to cook the pasta. The fresh flavours of the veggies mixed so well with the salty prosciutto crudo I was tempted to eat them all on their own. Thank you champ for your recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Fettuccine with Asparagus, Peas, and Prosciutto
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 239
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