| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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