Recipe courtesy of Lidia Bastianich
Bucatini With Chantrelles, Spring Peas, And Prosciutto
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 74
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 11
- Sodium
- 741
- Total: 1 hr 10 min
- Prep: 45 min
- Cook: 25 min
Ingredients
1 cup fresh or frozen peas
1 pound chanterelles
5 tablespoons extra-virgin olive oil
3 cloves garlic
2 ounces thinly sliced prosciutto
Salt and pepper
1 1/2 pounds peeled, seeded, and crushed tomatoes
1/4 cup chopped Italian parsley
1 pound bucatini
1/4 cup grated Parmesan
Directions
- If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside.
- Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
- Bring 6 quarts of salted water to a boil.
- Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
- While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
- To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.