Wednesday, February 26, 2014

Fresh Mint and Pea Carbonara

I made this greek salad recipe a few nights ago which required just a pinch of fresh mint. While it was thoroughly enjoyed, I was left with a ton of fresh mint I was itching to use up. 
This recipe was the perfect solution. So very delicious!

adapted from The Gouda Life


5 slices prosciutto
1/2 red onion
1 garlic clove minced
2 cups fresh or frozen peas
2 handfuls whole fresh mint leaves
1/3 lbs linguine
2-3 Tablespoons olive oil
1 Tablespoon butter
grated parmesan cheese (optional)
salt and pepper to taste

Lay the prosciutto slices in a hot pan to make crispy. Once prosciutto has crisped, crumble or cut into small slices and set aside.
Heat 1 tablespoon of olive oil in a large pan then add the onion, garlic, and peas and sauté until cooked through. Season with salt and pepper.
While onion, garlic, and peas are sautéing, bring a large pot of water to a boil. Place linguine in the water and cook until al-dente. Add about a cup of the starchy linguine water to the pea mixture and stir. Drain the pasta then add to the pea mixture and remove from heat. Add the remaining olive oil to keep pasta from sticking. Tear the mint leaves into the mixture and add the butter then combine well. Top the dish with the crispy prosciutto and some parmesan cheese.


- Arianne

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