Sinless Springtime Alfredo Pasta, with Peas and Prosciutto

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Growing up in Santa Barbara, Ca., I’ve learned that two words go hand in hand; Pasta and Petrini’sPetrini’s is the epitome of local, honest, and consistent comfort food. This restaurant is the one that taught me the creed “Eat where the Cops Eat!” If the parking lot of restaurant is filled with Police cars  at lunch time, the food is gonna be great! Why is this always true? Do Cops have a more discerning palate than rest of us? Maybe it’s because in the middle of their long 12 hour shifts, good food for lunch is something they look forward to? Who knows? But, this rule has proven to be true for me from city to city. Whether it is El Farolito in San Francisco, Lucy & Leo’s Cupcakery in Tallahassee, or Sushi One here in Fort Lauderdale, they’ve never steered me wrong.

So, back to Petrini’s. Their most indulgent, guilt inducing dish is their creamy Fettuccine Alfredo. After each shoulder surgery that my poor husband endured, 3 in total, his first request during bed rest was “Petrini’s please!” Given we lived just around the corner, it was an easy go to. I would have a few bites, let my eyes roll back in my head with pleasure, then immediately feel the need to work out. (By the way, I don’t work out, so that shows how sinful I felt after eating this.) Now we live across the country, and although there aren’t anymore surgeries in sight, Thank God, we all can use a little comfort once in a while. I have taken this creamy pleasure, and cut our most of the fat and guilt. Serve it with a side salad, or veggie cooked with Red Wine Vinegar and S+P, and of course a lightly chilled glass of Chardonnay or Chenin Blanc.

Sinless Springtime Alfredo Pasta, with Peas and Prosciutto, 6 Servings

(Full Recipe without photos at bottom of page)

Ingredients:

8 oz Pasta, (You can use any small noodle, i.e. penne, farfalle, rotini. I used an orange carrot Farfalle.)
1 cup Peas, Frozenb4cc193c-61c7-4fd5-a82b-6c6433c758fb_zps0b0b4ad0
 
2 tbsp Unsalted Butter
2 tbsp AP flour
1 cup Fat Free Milk, cold
1/4 tsp dried Basil
1/8 tsp dried Oregano
1/8 tsp dried Thyme
1/8 tsp Black Pepper
1/2 tsp Salt
 
2 tbsp Mascarpone Cheese
1.5 oz shaved or shredded Parmesan, Fontina, or Asiago cheese
1/4 Prosciutto, chopped
 

Method:

1.  Boil water and cook pasta according to box directions. In the last minute of cooking time, add frozen peas. Drain. Make sauce while pasta is cooking.

2.  Measure out herbs and S+P, Set aside.

3.  Melt butter in pan over medium heat.  Add Flour and whisk constantly until melted together.

(*Cooks Tip–This is making a roux. The rule is always “Hot Roux-Cold milk, or Cold Roux, Hot Milk.” So this is the first of those two methods.)

4.   Add milk about a tablespoon at a time, fully whisking  to make sure there are 087b0b83-7a1e-423a-bfdd-d8a76939ae28_zpsb6c3709eno lumps and sauce doesn’t burn.

5.  When about half the milk is incorporated, add herbs, salt and pepper. Finish incorporating rest of milk. Turn off heat, and remove from stove.

6.  Add Mascarpone and shredded cheese. Using a spatula, fold in  to incorporate.e57275d8-c04c-4ccf-9530-0faf54480fe4_zps1d0a0e1a

7.  Add Pasta & Peas and combine with sauce. Fold in prosciutto.

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Sinless Springtime Alfredo Pasta, with Peas and Prosciutto, 6 Servings

(Full Recipe without photos)

Ingredients:

8 oz Pasta, (You can use any small noodle, i.e. penne, farfalle, rotini. I used an orange carrot Farfalle.)
1 cup Peas, Frozen
 
2 tbsp Unsalted Butter
2 tbsp AP flour
1 cup Fat Free Milk, cold
1/4 tsp dried Basil
1/8 tsp dried Oregano
1/8 tsp dried Thyme
1/8 tsp Black Pepper
1/2 tsp Salt
 
2 tbsp Mascarpone Cheese
1.5 oz shaved or shredded Parmesan, Fontina, or Asiago cheese
1/4 Prosciutto, chopped
 

Method:

1.  Boil water and cook pasta according to box directions. In the last minute of cooking time, add frozen peas. Drain. Make sauce while pasta is cooking.

2.  Measure out herbs and S+P, Set aside.

3.  Melt butter in pan over medium heat.  Add Flour and whisk constantly until melted together.

(*Cooks Tip–This is making a roux. The rule is always “Hot Roux-Cold milk, or Cold Roux, Hot Milk.” So this is the first of those two methods.)

4.   Add milk about a tablespoon at a time, fully whisking  to make sure there are no lumps and sauce doesn’t burn.

5.  When about half the milk is incorporated, add herbs, salt and pepper. Finish incorporating rest of milk. Turn off heat, and remove from stove.

6.  Add Mascarpone and shredded cheese. Using a spatula, fold in  to incorporate.

7.  Add Pasta & Peas and combine with sauce. Fold in prosciutto.

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