| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Heavy cream |
| 6 |
|
Sun-dried tomatoes |
| 1 |
tb |
Olive oil |
| 1 |
|
Shallot, chopped |
| 2 |
oz |
Prociutto, minced |
| 1 |
c |
Green peas, fresh or frozen |
|
|
Salt to taste |
|
|
White pepper to taste |
| 8 |
oz |
Penne or radiatore |
|
|
Grated Romano cheese |
INSTRUCTIONS
Place cream in a small saucepan and cook until it thickens and
reduces by 1/3, about 10 minutes.
Soak sun-dried tomatoes in boiling water for 2 minutes, or until
softened. Chop.
In a skillet, heat olive oil and saute shallot 1 minute. Add
prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and
peas; cook 2 minutes. Season with salt and pepper.
Cook pasta until almost al dente. Drain and return to pot. Stir in
sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon
into warm dishes and sprinkle lightly with cheese.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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