Spaghetti with Peas Prosciutto and Mushrooms

Spaghetti with Peas Prosciutto and Mushrooms.


Spaghetti with Peas Prosciutto and Mushrooms

Ingredients

For 4 Person(s)

For the Pasta:

  • 1 pound spaghetti
  • 13 ounces frozen baby peas (thawed)
  • 10 ounces baby Portobello mushrooms sliced
  • 4 ounces prosciutto cubed
  • 1 medium shallot, cut into a 1/4 inch dice
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup grated Parmigiano cheese
  • 1 cup reserved pasta water
  • salt and black pepper to taste
 
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Directions

  1. Drop the pasta in the salted boiling water.
  2. In a large saute` pan heat the oil and saute` the shallot until soft. About 2 minutes. Add the prosciutto and saute` about 3-4 minutes.
  3. Scoop out a cup of the pasta water and set aside.
  4. Add the mushrooms and cook until soft, about 3 minutes. Add in about 1/4 cup of the pasta water and add the peas. Add salt and black pepper to taste.
  5. Add in the al dente pasta and toss together for 1-2 minutes. Add in the rest of the pasta water and the grated cheese. Turn off the heat and allow the residual heat of the pan to melt the cheese.
  6. Serve in warm bowls with an extra sprinkling of cheese and black pepper. 
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Recipe Notes

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