Linguine with Creamy Pea Sauce & Roasted Prosuciutto recipe

by Annapet Santos

  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 cup peas
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • pepper to taste
  • 1 jalapeno pepper, seeds removed
  • grated Parmigiano Reggiano (optional)

Prosciutto Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with freshly ground black pepper. Roast the prosciutto until crispy, about 10 to 15 minutes In a small saucepan melt butter and saute shallots until translucent. Add peas and heavy cream. Cook for 2 minutes. Season with nutmeg, salt and pepper to taste. Simmer for a few more minutes until peas are cooked through. Remove from heat and transfer to a blender. Add chopped jalapeno and process until smooth. Cook pasta according to directions.  Toss cooked linguine in sauce and grated Parmiggiano Reggiano. Serve with roasted prosciutto

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