Rosemary Orecchiette With Prosciutto And Peas


Serves: 4
Total Calories: 695

Ingredients

1 pound orecchiette pasta
1 cup diced prosciutto (about 4 ounces)
2 cups frozen peas (about 5 ounces), thawed
3 tablespoons rosemary-flavored oils
1 tablespoon garlic-flavored oil
1/4 cup grated imported Parmesan cheese
salt and ground black pepper to taste

Directions:

Bring a large pot of salted water to a boil. Add the pasta, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender. Drain.

Combine the prosciutto, peas, and oils in a serving bowl. Toss with the hot pasta. Add the cheese, salt, and pepper, and toss to coat before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 695
Calories from Fat: 183

This Rosemary Orecchiette With Prosciutto And Peas recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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