Eat For Eight Bucks: Spaghetti In Creamy Pea Sauce With Crisped Prosciutto Recipe

1. 1

   Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally.

2. 2

   Meanwhile, melt the butter in a medium skillet over low heat and gently sweat shallots until translucent, about 2 minutes. Add the frozen peas and cook, stirring occasionally, until peas are softened and vibrantly green, 2 minutes. Transfer the contents of the pan to a blender or food processor. Add cream and puree till smooth.

3. 3

   Place a sieve over a small saucepan. Pour the pea puree into the sieve, pushing it through with a rubber spatula or wooden spoon. Discard solids. Over a low flame, warm the puree through. Remove from heat and season well with salt and freshly ground pepper. Optional: a pinch of ground nutmeg will accentuate the sweetness of the peas.

4. 4

   Toss the cooked spaghetti in the sauce. Serve topped with crisped prosciutto, 1-2 slices per person. The prosciutto can also be crumbled into small shards and sprinkled over the spaghetti.

5. 5

   Preheat oven to 400u00b0F. Arrange prosciutto slices on a baking sheet and bake for 8-10 minutes, until crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.