Add to favorites

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. My favorite pasta is papardelle. I don’t have pasta very often (maybe 4 times a year at most) so when I do, I go all out and do a cream sauce to counteract the glycemic uptake of the pasta. I don’t eat peas very often either so this dish is a real spoil in my book. It just tastes like spring to me. I hope you enjoy it.

Servings: Serves 4

Ingredients:

• 1 package of papardelle (if you cannot get papardelle, any wide noodle will do. This is just a special wide noodle made with semolina flour. You can use fettuccine too. It’s just skinnier than papardelle).
• 1 large shallot minced
• 1 Tbl of butter
• 1 package of prosciutto
• 1 package of boursin cheese – garlic/herb flavor
• ½ cup of whipping cream (or more to taste)
• ¾ cup of frozen baby peas
• ½ cup of grated romano cheese
• grated pepper to taste
• ½ cup of grated Parmesan

Instructions:

To start off, bring a large pot of water to boil for the pasta. This dish comes together VERY FAST so the pasta will be the thing that takes the longest to cook. Papardelle takes 13 minutes to cook. When the water is boiling add the dried pasta and set your timer. Then make the sauce.

Remove the prosciutto from the package. Each piece of prosciutto will be separated by a paper or plastic sheet. Just pull them apart. When you have them all separated just chop the prosciutto.

In a large sauté pan add the butter and minced shallot. Cook on medium to loosen the shallot and get it cooking. Then add the prosciutto. The prosciutto is ‘cooked’ so you don’t have to cook it but I like my prosciutto in this case to get a bit of a browning to almost crisp it up. Sort of like loose bacon.

When the prosciutto is ready add the boursin cheese and the cream. The flavored boursin already has plenty of garlic and herbs in it so you don’t need to add anything more. The prosciutto has plenty of salt so don’t add any. Just add cracked black pepper. As the cheese melts and the cream starts to heat, add your frozen peas and the Romano. Just cook on medium low to make the cream sauce and thaw the peas. You can add more cream if you like a smoother sauce or if it gets too thick.

When the pasta is done, drain it and add it to the sauce. Stir. You’re ready to serve.

Garnish with some grated parmesan and sit down to heavenly food. Add a side salad if you want and you’re all set.

Enjoy!

Cheers,