Saturday, March 27, 2010

Pasta with Peas, Prosciutto and Citrus Cream Sauce

This is one I make fairly regularly ... it's FAST, it's EASY, and it's TASTY!! I do find the sauce is a bit thin in the beginning, but it will thicken as it cools. Plus, I add a good amount of cheese to thicken it more (and add more flavour!).

  • 2 tablespoons (1/4 stick) butter
  • 3 large shallots, minced
  • 3/4 cup low-salt chicken broth
  • 1 cup whipping cream
  • 2 teaspoons grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon cayenne pepper
  • 2 cups frozen green peas, thawed (I ran out of peas so chopped asparagus to pea-sized pieces and mixed both in)
  • 1 tablespoon fresh lemon juice
  • 1 box fusilli or penne pasta
  • 12 thin slices prosciutto, torn
  • freshly grated Parmesan cheese
  1. Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in prosciutto and lemon juice, and about 1/2 cup of freshly grated Parmesan. Season sauce to taste with salt and pepper.
  2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Serve with additional Parmesan to top. Enjoy!


  1. Adding citrus cream sauce can definitely make your pasta even more healthy. I should definitely try that sometime. Thanks.

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  2. Can you update us with more recipes? I prefer a gluten-free pasta, which is good for my health.

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  3. Does adding protein rich veggies in this recipe help me get buffed? I really love pasta especially with prosciutto.
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