Title: Pasta Prima Peas
Categories: Pasta
Yield: 2 Servings

6	oz	Fettuccini; uncooked
1	tb	Butter; or margarine
1	sm	Sweet onion; finely chopped
3	oz	Portobello mushrooms; cut in 1/2" cubes
1/2	c	Dry white wine
1/2	c	Chicken broth or heavy cream
1 1/2	c	Fresh or frozen green peas
2	oz	Country ham; diced 1/4"
		Salt
		Pepper

Cook fettuccine accdg. to pkg. directions. Meanwhile, melt butter in heavy 10" nonstick skillet over med. heat. Add onion and mushroom and cook, stirring often, until onion is translucent and mushroom exudes its juices. Add wine and rapidly cook down until syrupy and reduced by half. Add broth OR cream, peas, and ham. Bring again to a simmer, turn heat to low, cover and cook 5-10mins., or until peas are barely tender. Add salt and pepper. Pour sauce over hot, drained fettuccine, toss well, and serve.

Source: St. Pete Times, 6/1/95

previous

next