Eat for Eight Bucks: Spaghetti in Creamy Pea Sauce with Crisped Prosciutto
If you want to add more lacto ovo vegetarian recipes to your recipe box, Eat for Eight Bucks: Spaghetti in Creamy Pea Sauce with Crisped Prosciutto might be a recipe you should try. This sauce has 1014 calories, 26g of protein, and 52g of fat per serving. For $1.64 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Serious Eats requires butter, peas, spaghetti, and shallots. 62 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a super spoonacular score of 88%. Similar recipes include Eat for Eight Bucks: Curried Yellow Split Pea Soup, Eat for Eight Bucks: Split Pea Soup and Simplest Slaw, and Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables.
Servings: 2
Ingredients:
1 tablespoons butter
10 ounces frozen peas (do not thaw)
Salt and freshly ground black pepper
2 shallots, minced
1/2 pound spaghetti, or other pasta
1 cup whipping cream
Equipment:
pot
frying pan
food processor
blender
sauce pan
sieve
wooden spoon
spatula
baking sheet
oven
Cooking instruction summary:
Procedures 1 Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. 2 Meanwhile, melt the butter in a medium skillet over low heat and gently sweat shallots until translucent, about 2 minutes. Add the frozen peas and cook, stirring occasionally, until peas are softened and vibrantly green, 2 minutes. Transfer the contents of the pan to a blender or food processor. Add cream and purée till smooth. 3 Place a sieve over a small saucepan. Pour the pea purée into the sieve, pushing it through with a rubber spatula or wooden spoon. Discard solids. Over a low flame, warm the purée through. Remove from heat and season well with salt and freshly ground pepper. Optional: a pinch of ground nutmeg will accentuate the sweetness of the peas. 4 Toss the cooked spaghetti in the sauce. Serve topped with crisped prosciutto, 1-2 slices per person. The prosciutto can also be crumbled into small shards and sprinkled over the spaghetti. 5 Crisped Prosciutto 6 Preheat oven to 400ºF. Arrange prosciutto slices on a baking sheet and bake for 8-10 minutes, until crispy.
Step by step:
1. Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally.
2. Meanwhile, melt the butter in a medium skillet over low heat and gently sweat shallots until translucent, about 2 minutes.
3. Add the frozen peas and cook, stirring occasionally, until peas are softened and vibrantly green, 2 minutes.
4. Transfer the contents of the pan to a blender or food processor.
5. Add cream and purée till smooth.
6. Place a sieve over a small saucepan.
7. Pour the pea purée into the sieve, pushing it through with a rubber spatula or wooden spoon. Discard solids. Over a low flame, warm the purée through.
8. Remove from heat and season well with salt and freshly ground pepper. Optional: a pinch of ground nutmeg will accentuate the sweetness of the peas.
9. Toss the cooked spaghetti in the sauce.
10. Serve topped with crisped prosciutto, 1-2 slices per person. The prosciutto can also be crumbled into small shards and sprinkled over the spaghetti.
11. Crisped Prosciutto
12. Preheat oven to 400ºF. Arrange prosciutto slices on a baking sheet and bake for 8-10 minutes, until crispy.
Nutrition Information:
covered percent of daily need
