Tortiglioni with Ham and Peas

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Ingredients:

• 1 lb DeLallo Tortiglioni
• 2 tablespoons of butter
• 1 tablespoon DeLallo Extra Virigin Olive Oil
• 1 small white onion, diced
• 2 cups frozen peas, thawed
• 2 tablespoons chicken stock or water
• 3/4 cup heavy cream
• 1/2 lb Prociutto Crudo (ham), sliced into thin strips
• 1/4 cup DeLallo Grated Parmesan Cheese
• salt and pepper to taste

Directions:

Bring a large pot of water to a boil. Add salt and the pasta. Cook until al dente.

Melt half the butter with the olive oil in a medium saucepan, until foaming. Add the onions and cook till soft.

Add the peas and chicken stock to the pan, cook for 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.

Drain the pasta. Pour the pasta into the saucepan. Mix well to coat the pasta evenly with sauce. Stir in cheese. Season with salt and pepper to taste.

Serves 4 Send to friend Printer-friendly version