Tagliatelle with Wild Mushrooms, Peas and Prosciutto

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Tagliatelle with Wild Mushrooms, Peas and Prosciutto"

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Try this Tagliatelle with Wild Mushrooms, Peas and Prosciutto recipe, or contribute your own. "Parmes" and "Pasta" are two tags used to describe Tagliatelle with Wild Mushrooms, Peas and Prosciutto.


Ingredients

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1 c Heavy cream
12 oz Wild mushrooms
1/3 c shallot; Minced
12 oz Tagliatelle
Salt and pepper
Grated Parmesan; fresh
4 tb unsalted butter; Softened
1 tb olive oil
1/2 c prosciutto; Slivered
1 ts fresh thyme; Minced
1 c peas; Small, fresh or frozen

Original recipe makes 1

Servings  

Preparation

In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened. In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pastaand transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan. PASTA MONDAY TO FRIDAY SHOW #PS6522 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

Calories Per Serving: 4656 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Bugsy52 6 years ago
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