Straw and Hay Pasta by Pressure Luck Cooking

peas, butter, olive oil, shallots, prosciutto, garlic, garlic broth, egg fettuccine, spinach fettuccine, boursin garlic and fine herbs cheese, heavy cream, parmesan cheese

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– 10 oz box of frozen peas, thawed
– 2 tbsp of salted butter
– 1/4 cup of extra virgin olive oil
– 2 large shallots, diced
– 8 oz of diced prosciutto (or diced pancetta)
– 2 tbsp of sliced garlic
– 4 cups of garlic broth?
– 8 oz (half a 16 oz box) of egg (regular) fettuccine
– 8 oz (half a 16 oz box) of spinach fettuccine
– 5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles
– 1/4 cup of heavy cream
– 1/4 cup of grated Parmesan cheese, plus more for topping if desired

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