Creamy Fettuccine with Prosciutto and Peas
Creamy fettuccine, laced with peas and crispy prosciutto, topped with a dollup of ricotta cheese and a delicious homemade cheese tuile; if Spring were a pasta, this Creamy Fettuccine with Prosciutto and Peas would be it.
Servings 4
Calories 382kcal
Equipment
- frying pan
- large pot
- baking sheet with parchment paper or silicon mat
Ingredients
Pasta
- 8 oz fettuccine weighed uncooked
- 4 slices prosciutto
- 3 cloves garlic
- olive oil spray
- 1 tbsp light butter
- 1 tbsp all purpose flour
- 1 cup reduced sodium chicken broth
- 1 tsp lemon pepper seasoning
- fresh cracked pepper
- 1 cup 2% milk
- 1 cup peas defrosted, if using frozen
- 1/4 cup part-skim ricotta
- basil fresh, for garnish
Cheese Tuils
- 1/4 cup Pecorino Romano grated, can sub parmesan cheese
Instructions
Pasta Sauce
- Heat a frying pan over medium heat.
- Slice the prosciutto into ribbons.
- Add the prosciutto to the frying pan with olive oil spray.
- Cook for 5 minutes or until crispy; then remove the prosciutto from the pan using a slotted spoon, and set aside in a bowl.
- Mince the garlic.
- In the same pan, add more olive oil spray and the minced garlic, and cook for 1 minute or until fragrant.
- Add the butter and allow it to melt. Then, sprinkle the flour in.
- Whisk together so that the flour combines with the butter and clumps up.
- Next, add the broth and the milk and whisk together. Add the lemon pepper and fresh cracked pepper.
- Bring the mixture to a boil, and then simmer for 10 minutes.
- Defrost the peas and stir them into the mixture.
Pasta
- Weigh out the pasta (uncooked).
- Bring a large pot of water to a boil. Add salt and cook the pasta according to package directions.
- Ladle the cooked pasta directly into the sauce. Reserve cooking liquid in case you need it later.
- Stir the mixture with the pasta over a low flame for a few minutes for the flavors to combine.
Cheese Tuiles
- Preheat the oven to 400F.
- Lay a piece of parchment paper (or a silicon mat) on a baking sheet.
- Pour the cheese (one tablespoon at a time) onto the baking sheet in four small piles.
- Press down on each pile gently to flatten.
- Bake for 4-5 minutes or until golden and melted.
- Remove from the oven. Gently lift each cheese tuile from the baking sheet with an offset spatula and set aside to cool.
Putting it together
- Before assembling everything, taste the pasta for seasoning. It might require more salt, especially if your lemon pepper seasoning does not contain salt. Add salt by the 1/4 teaspoon and taste after each time, until you are satisfied by the salt level.
- If the pasta seems dry, add some of the starchy cooking liquid to the pan. If you are making this pasta but not serving immediately, definitely save the pasta water to bring it back to life.
- Plate the pasta; top each serving of pasta with the crispy prosciutto, 1 tablespoon of ricotta, a cheese tuile, and basil for garnish.
Notes
WW Points:
- Blue and Green Plans:
- 11 WW points (including cheese tuile)
- 10 WW points (excluding cheese tuile)
- Purple Plan (if you use whole wheat pasta):
- 6 WW points (including cheese tuile)
- 5 WW points (excluding cheese tuile)
Nutrition
Serving: 1cup, heaping | Calories: 382kcal | Carbohydrates: 52g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 427mg | Potassium: 415mg | Fiber: 4g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 219mg | Iron: 2mg