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Prep 10min
Total25min
Servings2
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Ingredients
4
tablespoons extra-virgin olive oil, divided
1
medium shallot, finely sliced
3
cloves garlic, minced
3
ounce prosciutto, thinly sliced
1
cup cherry tomatoes, halved
1
cup frozen peas
1
package (9 oz) fresh fettuccine
1
pinch coarse salt and freshly ground pepper
1/4
cup freshly torn mint
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Steps
1
Bring a pot of salted water to a boil. Meanwhile, in a medium skillet, add 2 tablespoons oil and bring to a medium-high heat. Add the shallots and saute they start to brown, 3 minutes. Add the garlic and bloom 30 seconds.
2
Add the sliced prosciutto and saute until it starts to crisp, 2 minutes.
3
Add the peas and tomatoes and saute until the peas heat through and pop in color, 3 more minutes. Season with a good pinch of salt and pepper.
4
In the meantime, cook the pasta for about 3 minutes (since it's fresh), drain and transfer to the skillet. Save about 1/2 cup pasta water before draining to aid in creating a thin sauce. Toss everything around to coat, and add as much pasta water as needed. Finally, add the last two tablespoons oil and toss to coat.
5
Serve immediately garnished with fresh mint!
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No nutrition information available for this recipe
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