Fab Recipe: Angel Hair Pasta with Prosciutto, Peas and Lemon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • For the Oven-Roasted Grape Tomatoes:
  • 1 pint grape tomatoes, cut in halves
  • 2 Tablespoon Academia Barilla 100% Organic brand Extra Virgin olive oil
  • 3 sprigs fresh thyme
  • 1 teaspoon dried Italian seasonings
  • kosher salt
  • freshly ground black pepper
  • For the Lemon Breadcrumbs:
  • 3 Tablespoon butter
  • 1 cup Panko breadcrumbs
  • ½ teaspoon kosher salt
  • ⅛ teaspon freshly ground black pepper
  • 1 Tablespoon fresh parsley, finely chopped
  • 2 whole lemons, zest only (save the juice for later)
  • For the Killer Cream Sauce:
  • 3 Tablespoon Academia Barilla 100% Organic brand Extra Virgin olive oil
  • 10 ounces thinly shaved prosciutto, cut into strips
  • 4 garlic cloves, sliced thinly
  • 4 shallots, sliced thinly
  • 1 cup dry white wine
  • 3 Tablespoon Goya brand tomato paste
  • 4 cups heavy cream
  • ½ teaspoon red pepper flakes
  • ½ cup fresh basil, chiffonade
  • 10 ounces frozen peas, defrosted
  • 2 Tablespoon freshly grated parmesan cheese
  • juice of 1-2 lemons
  • kosher salt
  • freshly ground black pepper
  • 2 Tablespoon butter
  • 1 pound dried De Cecco brand Angel Hair Pasta, cook according to manufacturer’s directions or until al dente
Instructions
For the Oven Roasted Grape Tomatoes:
  1. Preheat oven to 325 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Lay all the grape tomato halves with the cut side up.
  4. Drizzle with extra virgin olive oil.
  5. Season with salt, pepper, thyme leaves and Italian seasonings.
  6. Bake for 40 minutes to an hour until the tomatoes are slightly charred around the edges and shriveled up a bit.
  7. Set aside to cool.
For the Lemon Breadcrumbs:
  1. Heat a small saute pan over medium heat.
  2. Add the butter and let it completely melt.
  3. Add the breadcrumbs and stir constantly until it turns into an even golden brown color all over.
  4. Take it off the heat and transfer to a small bowl.
  5. Season with salt, pepper, chopped parsley and lemon zest.
  6. Set aside to cool.
FAB TIP: Use a microplane grating tool for zesting to get the maximum yield and flavor.
For the Killer Cream Sauce:
  1. In a large nonstick pan over med-high heat.
  2. Add the extra virgin olive oil and the prosciutto strips. Let it caramelized all over while stirring constantly to prevent burning. This step is essential for flavor development.
  3. Add your shallots and let it soften up a bit before adding the garlic.
  4. Saute until fragrant.
  5. Add the tomato paste and cook for 1 minute.
  6. Gently pour all the white wine to deglaze it.
  7. Reduce the mixture by half. Then, add the heavy cream. As soon as it starts to boil, reduce it to a simmer. Let it thicken up until it coats the back of a wooden spoon or mixture is reduced by a third.
  8. Add the red pepper flakes, frozen peas, roasted grape tomatoes, parmesan cheese, salt, pepper and lemon juice. Let it all cook together for 1-2 minutes.
  9. Lastly, finish off the sauce with butter and fresh basil.
  10. Turn the heat off and stir until everything is combine.
  11. Taste and adjust seasonings if necessary.
  12. Toss the cooked pasta with the finished sauce.
  13. Pour over a large serving bowl.
  14. Top with the lemon breadcrumbs.
  15. Serve immediately.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-angel-hair-pasta-with-prosciutto-peas-and-lemon/