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Green Fettuccine With Prosciutto and Peas

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“This is delicious and a lot lighter than a cream-sauced fettuccini. The recipe serves 2, but it can be increased easily. Originally from a December 1980 issue of Bon Appetit.”
READY IN:
43mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For Sauce.
  2. Heat oil with butter in medium saucepan over medium heat.
  3. Add broth and garlic and bring to a simmer.
  4. Add 1/4 cup parmesan and cook, stirring constantly, until cheese is melted and sauce is slightly thickened, about 5 to 10 minutes.
  5. Add peas and continue cooking until barely tender;season with salt and pepper.
  6. Keep warm.
  7. Cook pasta in large amount of rapidly boiling water until al dente;drain well.
  8. Return pasta to pot with remaining oil and butter and toss until butter is melted.
  9. Add 1/4 cup parmesan and toss again.
  10. Season with salt and pepper.
  11. Turn into heated serving dish.
  12. Top with sauce and sprinkle with prosciutto.
  13. Serve with additional parmesan.

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