I feel like I should know the answer to this, but I don't. Anyway, friends of ours just had a baby, and we want to take them a couple of meals. They should have been freezer meals, but I wasn't thinking too clearly and went ahead and got all the ingredients for this (one of my favorites)...but now I'm worried that the sauce won't reheat properly. (Will it break?) I don't intend for them to freeze it--just stick it in the fridge 'til they stagger over there in new-parent delirious hunger. (They can make the pasta, I figure--reheated pasta isn't pretty.)
Pasta with Lemon Cream and Prosciutto
2 tbsp. (1/4 stick) butter
3 large shallots, minced
3/4 c. low-salt chicken broth
1 c. whipping cream
2 tsp. grated lemon peel
1 tsp. grated orange peel
1/4 tsp. cayenne pepper
2 c. frozen (not canned!) green peas, thawed
2 tbsp. thinly sliced fresh mint leaves
1 tbsp. fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese
Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
Pasta with Lemon Cream and Prosciutto
2 tbsp. (1/4 stick) butter
3 large shallots, minced
3/4 c. low-salt chicken broth
1 c. whipping cream
2 tsp. grated lemon peel
1 tsp. grated orange peel
1/4 tsp. cayenne pepper
2 c. frozen (not canned!) green peas, thawed
2 tbsp. thinly sliced fresh mint leaves
1 tbsp. fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese
Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.