Sunday, June 14, 2009

Please Try This

OK- I don't have a picture for this and I should, but this dish was really, really good and pretty easy to make. The ingredients seem a little strange and while you are making it- you wonder if it was such a good idea to waste your time putting together such different ingredients. But the result is great. The mint really adds a fresh and unique flavor. It's not the healthiest meal, but this is totally worth all the calories. Here is the recipe I got from Epicurious with changes that I made based on reviews...

Pasta with Lemon Cream and Prosciutto

  • 4 tablespoons (1/2 stick) butter
  • 3 large shallots, minced
  • 1 1/2 cup low-salt chicken broth
  • 2 cups whipping cream
  • 3 teaspoons grated lemon peel
  • 1.5 teaspoon grated orange peel
  • 1/4 teaspoon cayenne pepper (cut this in half if serving to kids)
  • 2 cups frozen green peas, thawed (we skipped this green step, but some people substituted asparagus)
  • 3 tablespoons thinly sliced fresh mint leaves
  • 2 tablespoon fresh lemon juice
  • 16 ounces penne pasta
  • 12 thin slices prosciutto
  • Freshly grated Parmesan cheese


Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.

Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

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