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Orecchiette with Prosciutto, Fresh Peas & Arugula

¾ pound orecchiette pasta
4-tablespoons olive oil
1-cup diced prosciutto
½ cup thinly sliced leeks
4-garlic loves, diced
1-cup chicken broth
½ cup white wine
1 pound baby arugula
2-cups fresh peas (may be frozen)
1-cup mozzarella cheese, cut into small cubes
½ cup grated Parmigiano-Reggiano
Salt and pepper to taste

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Cook pasta according to package directions.

Meanwhile, in a large skillet, combine the olive oil and prosciutto and cook on medium heat for 3 to 4 minutes. Add the leeks and garlic and cook for 8 minutes. Add the broth, wine, wine, arugula and peas and cook for 3 minutes. Stir in the two cheeses, salt and pepper to taste (careful cheeses can be salty).

Drain the cooked pasta and add to sauce, mixing well.

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Yield: 4 servings

 
         
 

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