Penne Rigate With Prosciutto, And Snow Peas In A Truffled Cream

1. 1

   Cook the pasta al dente. Set aside.

2. 2

   In a heavy sauce pan saute the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.

3. 3

   Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.

4. 4

   Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.

5. 5

   Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.

6. 6

   You can add fresh ground pepper to top it off if you like. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.