Spaghetti with Prosciutto, Arugula and Peas

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Pasta…I love it. Whether it is spaghetti, penne, linguini, bucatini, or any shape for that matter, I love it all. It is so versatile and has endless possibilities. This is a quick pasta recipe that has has a little of everything. It has a nice little savory saltiness from the prosciutto, sweetness from the peas, and a slight peppery bite from the arugula. There is also a smooth light creamy texture and flavor from adding the cream, grated parmesan cheese and a little bit of butter to the dish. You get all of these flavors and textures in one quick easy recipe, and ready in a matter of minutes! If you aren’t into prosciutto, you can substitute bacon instead, or leave the meat out all together. I’ve done all of those versions and like them all equally. What is your favorite pasta? I’d love to know and invite you to leave your ideas in a comment at the end of the post! 🙂

 

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Start off by gathering all of your ingredients. Mince the garlic and slice the prosciutto into thin strips.

IMG_1581In a saute pan over medium heat, melt the butter in the olive oil. Add the strips of prosciutto and saute them until they start to get a little crispy along the edges.

IMG_1584Meanwhile, get the spaghetti boiling in salted water, and cook to aldente. The timing depends on the size and type of your pasta so follow the manufacturers instructions on this.

IMG_1585After sautéing the prosciutto a bit, add in the minced garlic and cook until fragrant.

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Next add the peas….

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And the cream…

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And simmer until the cream reduces and thickens slightly.

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Add in all of the arugula, and toss to wilt it down a bit.

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This only takes a minute.

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When the pasta is cooked to aldente, drain it and add it to the sauce.

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Lastly, add the grated parmesan cheese and toss it all together with a pair of tongs. Season to taste with salt and ground black pepper.

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There you have it! Quick, easy and oh so tasty!! Enjoy! 🙂

 

Spaghetti with Prosciutto, Arugula and Peas (Yields: 2 Servings)

Ingredients:

8 oz Spaghetti

1 Tbs Olive Oil

1 Tbs Unsalted Butter

4 Pieces Prosciutto, thinly sliced and cut into thin strips

2 Cloves Garlic, minced

1/2c Frozen Peas

3c Baby Arugula

1/2c Heavy Cream

1/4c Grated Parmesan Cheese

Procedure:

1. In a saute pan over medium heat, melt the butter in the olive oil. Add the strips of prosciutto and saute them until they start to get a little crispy along the edges.

2. Meanwhile, get the spaghetti boiling in salted water, and cook to aldente.

3. After sautéing the prosciutto a bit, add in the minced garlic and cook until fragrant.

4. Next add the peas, and the cream and simmer until the cream reduces and thickens slightly.

5. Add in all of the arugula, and toss to wilt it down a bit. This only takes a minute.

6. When the pasta is cooked to aldente, drain it and add it to the sauce. Add the grated parmesan cheese and toss it all together with a pair of tongs. Season to taste with salt and ground black pepper.

 

 

 

 

 

 

 

 

 

 

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