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| Joined: | Wed Nov 15th, 2006 |
| Location: | Orlando, Florida USA |
| Posts: | 6057 |
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16 oz of linguine
1/4" thick slice of proscuitto ham, cut up into 1/4" cubes
1 15 oz can of baby peas and pearl onions, drained
1 26 oz jar of alfredo sauce
1 block of parmesan cheese
1 sprig of parsely
Saute the proscuitto cubes in a frying pan (no oil needed, the proscuitto will exude all the oil you need). When it starts to get fragrant, add the peas and onions. When the onions just start to carmelize, add the alfredo sauce (amount is your own preference, but save some for the breadsticks). Continue heating on low, while the pasta is cooked according to directions on the package. When pasta is done, drain and add to the sauce. Toss until well coated. Serve it up (should make 6 healthy portions). Shave a little fresh parmesan on top, garnish with some finely chopped parsely.
I also like to top it with some freshly grated peppercorns. Serve some garlic breadsticks on the side (great for dipping in the alfredo sauce), a mixed greens salad with balsamic vinagrette and a nice Chianti.
Sorry no pics - but if I make it this weekend, will add some. Buon appetito!