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Ингредиенты
- 1/2 x recipe Basic Fresh Egg Pasta see * Note
- 1/2 x recipe Green Pasta see * Note
- 2 Tbsp. Salt
- 1 ounce Extra virgin olive oil
- 2 x Shallots finely chopped
- 1/4 lb Prosciutto cut 1/8" dice
- 1/2 c. Freshly-shelled peas
- Â Â (frzn peas will do as well)
- 4 ounce Sweet butter
- 2 Tbsp. Finely-minced lemon thyme leaves
- 4 ounce Extra-virgin extra virgin olive oil
- 1/4 c. Minced Italian flat-leaf parsley
Инструкции
- Roll out each pasta in a pasta rolling machine, going all the way to the thinnest setting. Cut each color pasta, with the pasta machine set at its widest cutting setting (about 1/2-inch wide). Form into small nests and set aside till ready to cook.
- In a large spaghetti pot, bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a large saute/fry pan or possibly skillet, heat one oz of extra virgin olive oil and over moderate heat saute/fry the shallots till soft and translucent/soft. Add in the prosciutto and peas, and continue cooking 1 minute more. Add in the butter and 4 ounces extra-virgin extra virgin olive oil and heat till completely blended together. Add in the lemon thyme, remove from heat and let stand.
- Combine the two color pastas together in the boiling water. Cook till al dente (about 1 minute). Drain the pasta in a colander over sink and pour the pasta into the saute/fry pan with sauce. Heat over moderate heat till the pasta is well coated and liquid has reduced. The mix shouldn't be soupy. Add in the minced parsley. Place into heated serving bowl and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 543 | |
| Calories from Fat 525 | 97% |
| Total Fat 59.46g | 74% |
| Saturated Fat 19.81g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 3664mg | 153% |
| Potassium 96mg | 3% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 4.12g | 7% |
