Monday, January 9, 2012

Tagliatelle, Peas and Prosciutto Pasta



3 tablespoons unsalted butter
3 tablespoons olive oil
3 cloves of minced garlic
3 lb. beans or peas, cooked
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1 cup chicken stock
1 lb. fresh tagliatelle (click here for homemade recipe) old fashioned egg noodles
1/2 cup mascarpone cheese, at room temperature
Grated zest of 1 large lemon
1/4 lb. thinly sliced prosciutto, cut into narrow strips
Large handful of fresh basil leaves, shredded
1/2 cup grated Parmigiano-Reggiano cheese

In a large fry pan over medium heat, melt the butter with the olive oil. Add the garlic, do not brown.  Add the beans, salt, pepper and nutmeg and sauté for 1 minute. Add the stock and simmer until the beans get some flavors into them around 5 minutes. Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and cook until tender, 1 to 3 minutes.

Remove the fry pan from the heat and add the mascarpone and lemon zest, stirring until the cheese is melted. (High heat can make mascarpone separate.)

Drain the pasta and transfer to a warmed large, shallow bowl. Add the beans mixture and toss briefly. Add the prosciutto, basil and some of the Parmigiano-Reggiano and toss to combine. Garnish is optional using red pepper flakes and more grating cheese.
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