Thursday, December 10, 2009

Linguine with Leeks and Prosciutto

Cindy mentioned this recipe when we walked on Tuesday and she's so busy I thought I would post it for her. I made it for dinner the other night and it's truly fabulous... not low-cal, but so delicious it's worth it. The original recipe calls for asparagus, but since it's out of season Cindy substituted peas.

2 Tbs. olive oil
2 Tbs. butter
3 leeks, cleaned well and chopped coursely
1/2 lb. prosciutto, cut into 1/2" strips
1 cup frozen peas
1/2 cup whipping cream
2 cups grated parmesan
salt and freshly ground pepper
1 lb. linguine

  1. Prepare linguine according to directions on box.
  2. Saute the leeks in the olive oil and butter over medium heat until very soft and starting to brown. Add the prosciutto and continue cooking 2-3 minutes.
  3. Add peas and cook until heated through.
  4. Salt and pepper to taste.
  5. Add whipping cream and parmesan. Heat until cheese melts.
  6. Drain linguine and add to leek / prosciutto sauce. Gently combine.
  7. Serve with additional grated parmesan.

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