Fettuccine with Prosciutto, Mascarpone and Peas

Fettuccine with Prosciutto, Mascarpone and Peas

Fettuccine with Prosciutto, Mascarpone and Peas

On a recent Friday I was originally planning to make homemade ravioli but due to a crazy day I simply ran out of time.  So I had to find a quicker meal for the evening as our girls were hungry – time to improvise! During our last trip to Costco we’d picked up a bunch of food items including prosciutto, a new brick of Kirkland Parmegiano Reggiano, and some sugar snap peas. I still had some mascarpone in the fridge and thought that a pasta featuring these ingredients would probably be pretty good – it was!

Fettuccine with Prosciutto, Mascarpone and Peas
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • 125 grams prosciutto, cut into strips (approximately 7 slices)
  • 1 leek, sliced (white part only)
  • ½ cup yellow or white onion, chopped
  • 1 tablespoon Kirkland organic extra virgin olive oil
  • 1 tablespoon butter
  • ½ cup mascarpone (at room temperature)
  • zest from 1 lemon (choose organic if you can)
  • 1 tablespoon fresh italian parsley, chopped
  • ¾ cup fresh shelled peas (We shelled some sugar snap peas that we had purchased at Costco.)
  • ⅔ cup chicken broth
  • ½ cup shredded Kirkland Parmigiano Reggiano (plus extra for sprinkling)
  • ¼ teaspoon nutmeg
  • generous amounts of fresh ground Kirkland Tellicherry pepper

Instructions
  1. Prepare the ingredients for the sauce – slice the leek, chop the onion etc.
  2. Cook the fettuccine according to the instructions. While the pasta is cooking prepare the sauce.
  3. In a large pan over medium heat, melt the butter into the olive oil and then fry the leek and onion for approximately 3-4 minutes.
  4. Add the nutmeg and fry for another minute.
  5. Add the prosciutto and fry for another minute.
  6. Add the broth and mascarpone, mix so that the mascarpone melts.
  7. Add the Parmesan cheese and taste the sauce. Adjust the salt according to your preference.
  8. Grind in fresh ground pepper (at least ½ teaspoon) according to taste.
  9. Add in the parsley and mix the sauce, turn off the heat.
  10. Drain the pasta and add then add it to the pan with the sauce.
  11. Add in half of the shelled peas, toss and then serve topped with the rest of the peas and fresh Parmesan. Add additional fresh ground pepper if you like.

Preparing the sauce

Preparing the sauce

Fettuccine with Prosciutto, Mascarpone and Peas

Fettuccine with Prosciutto, Mascarpone and Peas