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Ingredients Jump to Instructions ↓

  1. 4 tablespoons softened unsalted butter

  2. 1 tablespoon olive oil

  3. 1/3 cup minced shallot

  4. 12 ounces wild mushrooms, such as Shiitake , Oyster or Cepes, rinsed, trimmed and sliced

  5. 1 teaspoon minced fresh thyme Salt and pepper

  6. 1 cup small fresh or frozen peas, thawed

  7. 1/2 cup slivered prosciutto

  8. 1 cup heavy cream

  9. 12 ounces tagliatelle Freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. 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 pasta and 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

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