Whole-Wheat Fettuccine With Potatoes, Prosciutto, And Peas
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
680 g
Red Potatoes (small)1.5 cups
Onion (finely chopped)1 cup
Olive Oil1 cup
Chicken Broth1 cup
White Wine (dry)Directions:
1
In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking the fettuccine
2
In a large heavy skillet cook the garlic, the onion, the red pepper flakes, and the rosemary in the oil over moderately low heat, stirring, until the onion is soft and add the broth, the wine, and the peas
3
Simmer the mixture for 3 minutes, or until the peas are tender, and stir in the prosciutto, the potatoes, the parsley, and salt and pepper to taste
4
Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente
5
Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan
6
In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking the fettuccine
7
In a large heavy skillet cook the garlic, the onion, the red pepper flakes, and the rosemary in the oil over moderately low heat, stirring, until the onion is soft and add the broth, the wine, and the peas
8
Simmer the mixture for 3 minutes, or until the peas are tender, and stir in the prosciutto, the potatoes, the parsley, and salt and pepper to taste
9
Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente
10
Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan