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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over
medium-high heat until mixture is reduced to 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 juic
e. 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 atop pasta and serve, passing Parmesan separately. (Or dice prosciutto, stir into sauce.)
| Ingredients:
3 large shallots,minced
3/4 Cup(s) low-salt chicken broth
1 Cup(s) whipping cream
2 Teaspoon(s) grated lemon peel
1 Teaspoon(s) grated orange peel
1/4 Teaspoon(s) cayenne pepper
2 Cup(s) frozen green peas,thawed
2 Tablespoon(s) fresh mint leaves,thinly sliced
12 Ounce(s) penne pasta
12 Slice(s) prosciutto,cut in strips
1 Cup(s) freshly grated parmesan cheese
2 Tablespoon(s) butter
1 Tablespoon(s) lemon juice |
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