Feature those fresh spring peas in this traditional pasta recipe from Fortuna’s Sausage & Online Italian Market. Frozen peas work, too. Just thaw and drain them first.
Ingredients
- 1 pound penne pasta
- ¼ cup butter
- 4 cloves garlic, chopped
- ¼ cup minced shallots
- ¼ pound prosciutto, sliced ¼ inch thick then julienned
- ¼ pound Fortuna’s Sopressata, sliced ¼ inch thick then cut in half-moons
- 6–8 sun-dried tomatoes, julienned
- 1 cup or 1 can straw mushrooms
- 2 cups heavy cream
- 1 cup freshly shelled peas (or frozen, thawed and drained)
- Fortuna’s Grated Parmesan
- Fresh Parsley
Preparation
Cook pasta according to package directions as you prepare the sauce.
In large skillet, melt butter on medium-low. Add chopped garlic and shallots and cook until soft (1 to 2 minutes).
Add meats and sun-dried tomatoes and simmer for 3 to 5 minutes.
Add mushrooms and cream and bring to a very light boil. Reduce heat to very low and cook until thickened. Sauce will turn a lovely pink.
Add cooked and drained pasta, peas and at least 1 tablespoon grated Parmesan. Stir over low heat until blended.
Turn off heat and let rest for at least 5 to 10 minutes before serving. Top with grated cheese and fresh parsley for garnish.
