Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. butter
- 2 c. baby carrots - (abt 12 ounce) peeled
- 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
- 1 1/2 c. frzn peas don't thaw
- 1 1/4 c. matchstick-size strips prosciutto
- 1 c. whipping cream
- 3/4 c. freshly-grated Parmesan cheese
- 1/2 c. grated Fontina cheese - (packed)
- 1/2 c. grated mozzarella cheese - (packed)
- 6 Tbsp. grated pecorino Romano cheese
- 12 ounce farfalle (bow-tie) pasta Salt to taste Freshly-grnd black pepper to taste Minced fresh parsley
Direcciones
- Heat butter in heavy large skillet over medium heat. Add in carrots and saute/fry 3 min. Add in stock; cook till carrots are tender, about 5 min. Using slotted spoon, transfer carrots to plate.
- Add in frzn peas, 1 c. prosciutto and cream to skillet and simmer till liquid thickens slightly, about 3 min. Add in 1/2 c. Parmesan, Fontina, mozzarella and Romano. Stir till cheeses heat.
- Meanwhile, cook pasta in large pot of boiling salted water till tender but still hard to bite. Drain well. Add in pasta to skillet and toss to coat. Season to taste with salt and pepper.
- Transfer pasta to large bowl. Garnish with carrots. Sprinkle remaining 1/4 c. prosciutto, 1/4 c. Parmesan and parsley over and serve.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 196 | 69% |
| Total Fat 22.19g | 28% |
| Saturated Fat 13.49g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 471mg | 20% |
| Potassium 399mg | 11% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.01g | 4% |
| Protein 10.18g | 16% |
