CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home2 |
1 |
Servings |
INGREDIENTS
2 |
T |
Olive oil |
2 |
T |
Butter |
1 |
|
Minced carrot |
1 |
|
Minced celery stalk |
1 |
|
Minced small onion |
6 |
|
Thin slices prosciutto – |
|
|
chopped |
1/2 |
c |
White wine |
2 |
|
12 oz. conta strained |
|
|
tomatoes Pomi brand |
1 |
c |
Peas |
1 |
lb |
Cooked fusilli pasta |
INSTRUCTIONS
Directions: Heat the olive oil, butter in a large sauce pot. Add the
minced carrot, celery and onion. Saut briefly until tender. Add the
prosciutto, white wine, and strained tomatoes. Cook for about 30
minutes over low heat to combine flavors. Finish with the peas and
stir to combine. Toss the hot pasta with the sauce. Garnish with fresh
basil and parmesan cheese. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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