Penne Rigate With Prosciutto, and Snow Peas in a Truffled Cream Recipe
This is a dish full of flavor. It happens to be one of my favorite pasta dishes. I chose the penne pasta so the ridges would grab the sauce, which is
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Cooking tools:
- Stockpot
- Colander
- Saucepan
- Stove
- Skillet
- Grater
- Pepper mill
- Serving bowl
Ingredients
- 1 lb whole wheat penne
- 1 tablespoon olive oil
- 1 1/2 cups heavy cream
- 2 garlic cloves, chopped
- 8 tablespoons truffle butter
- 1/2 cup dry white wine
- 1/2 lb prosciutto, julienned
- 3/4 cup spring peas (I prefer Fava beans, peel the fava beans)
- sea salt
- 1 tablespoon white truffle oil
- 1 cup fresh spinach
- 1 tablespoon chopped fresh basil
- 1/4 cup freshly grated parmigiano
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