Angel-Hair Pasta With Creamy Peas And Prosciutto
Published June 11, 2002
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
8 ounces angel-hair pasta
2 cups no-fat buttermilk
2 tablespoons cornstarch
1 pound fresh peas, shelled (about 1 cup)
¼ teaspoon nutmeg
¾ cup finely grated well-aged Cheddar cheese
2 ounces thinly sliced prosciutto, cut in small pieces
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
59 grams carbs; 39 milligrams cholesterol; 434 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 4 grams fiber; 731 milligrams sodium; 23 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
- Step 2
Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.
Private Notes
Comments
This recipient should specify “cultured” buttermilk. The results are rather unpleasant if you use real buttermilk.