Emprimir
Correo Electrónico
Receta Farfalle with Spring Peas copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Add a photo| Tags: |
Ingredientes
- 1 lb farfalle pasta
- 1 cup baby peas (if not in season use frozen)
- 1/2 cup cream
- 2 tblsps Parmigiana Reggiano grated
- 2 small scallions peeled and chopped
- 1 cup vegetable broth
- 1 1/2 tblsps of extra virgin olive oil
- optional-2 ounces cooked prosiutto cut into cubes
Direcciones
- Place oil in saute pan and heat
- Place in chopped scallions, saute for 1 minute.
- Add in peas and broth, set aside 1 tblsp broth for later.
- When peas are tender but still firm, add in (optional prosciutto) and cream.
- Add in salt to taste.
- Let simmer over low heat, for 5 minutes.Set aside.
- Boil pasta and cook till al dente,
- When finished add into cream sauce with 1 tblsp broth, toss gently to coat with sauce.
- Complete dish with grated Parmigiana cheese and the dish is ready to be served.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 439g | |
| Calories 472 | |
| Calories from Fat 385 | 82% |
| Total Fat 43.66g | 55% |
| Saturated Fat 17.26g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 993mg | 41% |
| Potassium 308mg | 9% |
| Total Carbs 16.07g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.51g | 4% |
| Protein 6.4g | 10% |
Evaluaciones
Comentarios
07 de Marzo de 2011Mi dispiace ma oltre al francese, all'italiano e a un po' di spagnolo non vado.
Leave a review or comment
Leave a review
Recetas de este chef
