Tagliatelle With Wild Mushrooms, Peas And Prosciutto
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

4 tablespoons softened unsalted butter
1 tablespoon olive oil
1/3 cup minced shallot
12 ounces wild mushrooms
1 teaspoon minced fresh thyme
1 teaspoon salt and pepper
1 cup small fresh or frozen peas -- thawed
1/2 cup slivered prosciutto
1 cup heavy cream
12 ounces tagliatelle
1 Cup freshly grated parmesan
 

Preparation:

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. PASTA MONDAY TO FRIDAY SHOW #PS6522