Spaghetti With Creamy Pea Sauce

"Adapted from a recipe by Michele Humes at Serious Eats. Part of her "Eat for 8 Bucks series," she estimates dinner for two at $6.83 (not counting pantry staples like butter, salt, pepper and nutmeg). If you want to spend a little more money, some quickly pan-seared shrimp or scallops would go wonderfully instead of the prosciutto."
 
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Ready In:
25mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Preheat oven to 400°F Arrange prosciutto slices in a single layer on a baking sheet. Bake until crispy, 8-10 minutes.
  • Meanwhile, cook spaghetti in a pot of boiling salted water until al dente.
  • While the spaghetti cooks, melt butter in a skillet over low heat. Sweat shallots until translucent, about 2 minutes. Add peas and cook, stirring occasionally, until peas are soft and bright green, about 2 minutes. Transfer to blender or food processor. Add cream and process until smooth.
  • Pour puree into a sieve placed over the skillet. Press puree through with the back of a wooden spoon or a spatula (discard anything left in the sieve). Warm puree over low flame. Season well with salt, pepper and optional nutmeg.
  • Drain pasta and toss with sauce. Crumble prosciutto over the top and serve.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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