Pasta and Peas

For a light and springy pasta dinner, try this pea, basil and Parmesan pesto, then top things off with strips of salty prosciutto.

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4.0 by 5 people

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  • Makes: 4 servings
  • Serving Size: 2/3 to 1 cup macaroni
  • Makes: 4 cups
  • Start to Finish: 30 mins

Pasta and Peas

Directions

  1. Cook pasta according to package directions, adding 1 cup peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.
  2. Meanwhile, in a blender or food processor, combine the remaining peas,* the basil, shallot, 2 tablespoons of the Parmesan cheese, the salt, and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.
  3. In a large skillet heat butter over medium heat. Add prosciutto and cook for 2 to 3 minutes or until crispy. Remove to paper towels; drain. Cut prosciutto into strips; set aside. Add cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Toss gently until heated through. Top mixture with prosciutto strips, the remaining Parmesan cheese, and, if desired, the baby salad greens.

From the Test Kitchen

*

If using fresh peas, blanch them in boiling water for 2 minutes before processing.

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Nutrition Facts (Pasta and Peas)

  • Per serving:
  • 298 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 47 mg chol.,
  • 599 mg sodium,
  • 33 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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