Angel-Hair Pasta With Creamy Peas And Prosciutto
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces angel-hair pasta
- 2cups no-fat buttermilk
- 2tablespoons cornstarch
- 1pound fresh peas, shelled (about 1 cup)
- ¼teaspoon nutmeg
- ¾cup finely grated well-aged Cheddar cheese
- 2ounces thinly sliced prosciutto, cut in small pieces
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
434 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 23 grams protein; 731 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
- Step 2
Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.
Private Notes
Comments
This recipient should specify “cultured” buttermilk. The results are rather unpleasant if you use real buttermilk.