Fettuccine Alfredo with Peas and Prosciutto
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Fettuccine Alfredo is a classic. However, producing a classic doesn't necessarily entail long hours in the kitchen and a ton of rich ingredients. That's the case with this version.
The recipe includes prosciutto and Parmesan cheese to keep a depth of satisfying flavor in this streamlined version that you can make in about 20 minutes.
INGREDIENTS
3-1/2 cups fat-skimmed chicken broth
2 cups low-fat milk (1 percent)
3/4 pound dried fettuccine
1-1/2 cups (10-ounce package) frozen petite peas
1 ounce thin-sliced prosciutto
1-1/2 teaspoons cornstarch
1 cup reduced-fat sour cream
1/2 cup fresh grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg or ground nutmeg
Salt and pepperIn a 5 to 6-quart saucepan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan). Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.
Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.
In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, Parmesan cheese, nutmeg, and salt and pepper to taste. Stir until well-blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.
Serves 4