Pasta with Mushrooms, Peas, Prosciutto & Sour Cream

Pasta with Mushrooms, Peas, Prosciutto & Sour Cream
Photo by Scott Phillips

Ingredients

  • ¼ lb. thinly sliced prosciutto
  • 1 recipe Mushroom Sauté
  • Kosher salt
  • ½ cup sour cream
  • ½ lb. corkscrew-shaped dried pasta (cellentani or cavatappi)
  • Freshly ground black pepper
  • 2 tsp. all-purpose flour
  • + 3 more ingredients
    • 1 cup homemade or low-salt chicken broth
    • ½ cup frozen peas
    • 2 Tbs. chopped fresh flat-leaf parsley

Cut the sliced prosciutto crosswise into slender pieces about 1/8 inch wide. Stir together the sour cream and the flour. While you prepare the mushroom sauté, put a large pot of well-salted water on to boil. When the mushrooms have browned (use the optional deglazing step, if you like), transfer ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network