Pappardelle With Prosciutto And Peas

The physical world is a window to the beauty of God. Nature or creation or the cosmos, however you wish to put it, is here, not primarily that we might exploit its resources to enhance our comfort, nor as a means to expand our control over those weaker than ourselves, nor as merely the platform on which we might live out our desires and fulfill our personal vision. The physical world exists pre-eminently to display for our eternal joy the artistic creativity, endless power, and manifold wisdom of its Creator, the Son, our Lord Jesus Christ.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Home5	1	Servings

INGREDIENTS

1/4	c	Minced prosciutto
1	c	Peas
1	c	Heavy cream
1	c	Half and half
1/3	c	Grated Asiago cheese
1	lb	Lasagne noodles

INSTRUCTIONS

Directions: Heat a large saut pan until hot. Add the minced  prosciutto
and cook for about three minutes until tender, but not  crisp. Add the
peas and stir to combine. Pour in the heavy cream and  half and half.
Add the Asiago cheese and reduce heat to low. Allow  the sauce to
simmer slowly for five minutes, stirring often to allow  the cheese to
melt and the cream to thicken slightly. Season with  pepper. To make
pappardelle, take the lasagne noodles and cut them  into long strips
about 1" wide. Drop the strips into salted boiling  water and cook
until tender. To serve, toss the cooked pasta with the  cheese sauce.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1171 Calories From Fat: 919 Total Fat: 104.1g Cholesterol: 399.4mg Sodium: 2223.1mg Potassium: 672.7mg Carbohydrates: 25.7g Fiber: 6g Sugar: 7g Protein: 37.1g