I love eating & I enjoy cooking pretty much only because I love to eat. My favorite types of meals don't take very long to whip up but taste like they did.
Over the weekend I made a prosciutto pasta recipe from our family's cookbook. I'm not sure where it originally came from, but it is yummmmy and I had the camera nearby so I had to share!!!
INGREDIENTS:
Pasta- approx 1 lb (1 box)
Prosciutto
Flour- 3 tablspoons
Heavy Cream- you could try substituting it with skim milk- 2 cups
Edamame (it was originally peas but I switched it to soy beans because we like them better)- 1 cup
Parsley
Chives (I used scallions because we didn't have chives)
Parmesan Cheese- 2-4 tablespoons depending upon how thick you want the sauce
Ground Black Pepper
I did the recipe approximately- I'm not big on measuring- and it came out soo delicious so don't worry about the amounts so much.
DIRECTIONS:
1.Boil the water for the pasta. I used farfalle this time but anything really works. Penne is awesome with it because the cream gets inside the noodles ;) ;) I usually salt my pasta water once it boils.
2. Saute the prosciutto with a little olive oil in a sauce pan for a few minutes
3. Add in the flour & saute it for another 3 or so
4. Slowly pour in the heavy cream & whisk it for a few minutes until it thickens. (I skipped the whisking part & it still worked.)
5. Add in the chopped parsley, chives, and cooked edamame. Add a bunch of pepper.
6. Add in the parmesan cheese & stir until it melts.
7. Pour it over your freshly cooked pasta, serve and EAT! (I kept it separated from the pasta because I knew we'd have a lot of leftovers and I don't like it as much once the sauce & pasta have been sitting together for a day or so, but if you aren't planning on leftovers, go ahead & mix it all in with the pasta before serving.)
(Yes, sometimes the two year old goes shirtless at meals... easier clean up ;)
If you get some time to try it out, I promise you will looooooove it!!
ps- Am I the only person who feels like the pictures of the food never look as good as the food really does in person? How do those food photographers do it?!!!
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