3/4 lb prosciutto, diced
2 tbsp butter
2 tbsp olive oil
2 tsp garlic, minced finely
3/4 lb linguine, cooked and drained
1 ½ cups heavy cream
1/3 cup chicken broth
1/2 cup parmesan cheese
1 cup frozen peas
Italian parsley, for garnish
Saute prosciutto in butter and olive oil for about 4 minutes.
Add garlic and cook another for 3 minutes on low. Remove from heat.
Cook linguine in a large pot of salted water, according to package directions. Drain and set aside.
Stir in the heavy cream, chicken broth and Parmesan cheese in the prosciutto. Add peas and bring to a simmer.
Allow it to thicken for about 4 minutes. Add pasta and simmer to heat up.
Plate and garnish with parsley. Serve immediately.
Sugar: 6g
:
Calcium: 320mg
Calories: 1563kcal
Carbohydrates: 98g
Cholesterol: 270mg
Fat: 112g
Fiber: 6g
Iron: 3mg
Potassium: 721mg
Protein: 40g
Saturated Fat: 52g
Sodium: 1169mg
Vitamin A: 2528IU
Vitamin C: 22mg
