Monday, May 12, 2014

Linguine with Peas, Prosciutto, and Porcini Mushrooms

I  love pasta.  Was it Sophia Loren who said: "Everything you see, I owe to spaghetti."  I could eat it everyday of the week.   I try not to…for a few different reasons, but when I create a new pasta recipe I really try to pack a punch.  This dish was a knock out and the best part was that Mason and Gabby ate mushrooms!  I always have a certain level of gratification when my kids eat something new.  This is a great weeknight dinner and I usually serve it on it's own or with a small side salad.  And I prefer to enjoy it with a glass of red wine:)  Our weeknights are getting a little busy.  Mason has baseball and other various activities.  I love a quick and delicious dinner on these hectic spring nights.  Also, I try to push the flavor profiles that Mason and Gabby usually eat.  The combination in this meal works really well.  Another great thing is this pasta is very easy to make vegan.  I use earth balance instead of butter and leave out the prosciutto and parmesan.  Next time you are making pasta, try this recipe…you'll love it!  Enjoy!

La Recette:

12 oz. Linguine or any pasta of preference works.  I love BioNaturae gluten free Linguine
2 tablespoons unsalted butter
1/2 cup yellow onion finely chopped
6-8 oz. dried porcini mushrooms rehydrated and water reserved
1/4 lb. prosciutto, thinly sliced and cut into 1-inch pieces (roughly)
1/2 cup frozen peas, thawed
1/2 cup parmesan, plus extra for garnish
2 tablespoons chives, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Extra virgin olive oil for the pasta water

Medium bowl
Medium sized sauce pan
Large sauce pan
1/2 teaspoon
Chefs knife
Slotted spoon
Wooden spoon

-Place the mushrooms with 1 1/2 cups of water in a saucepan, simmer for 10 minutes.  Strain the mushroom water into a bowl and reserve the water (you should have about 1 cup).  
-Rinse off the mushrooms and set aside.  If there are mushroom pieces that are really big, you can cut them in half.
-In a medium saucepan, on medium high heat, melt the 2 tablespoons of butter.
-Add the garlic and cook until fragrant, about a minute.  Next, add the onions and cook until slightly browned.
-In the meantime, using the large saucepan, bring a pot of water to boil.  
-While you are waiting for the water to boil, add the peas, porcini mushrooms, kosher salt, and freshly ground pepper.  Sauté for 2-3 minutes.
-Next, add the prosciutto and sauté until slightly browed, 2-3 minutes.  When the prosciutto is slightly browned, add in the mushroom water.  Cook until the water is reduced by half.
-The pasta water should be boiling now.  Add a tablespoon of salt and a tablespoon of extra virgin olive oil.  Add in the Linguine.  *I find that with gluten free Linguine and Spaghetti, you really need to baby sit it.  Stirring almost constantly so that the pasta does not stick.  Also, make sure that your pot is large enough.
-Cook the pasta until al-dente and before draining the pasta, reserve 1 cup of the pasta water.
-Dump the porcini mixture into the pasta and mix well.  Add in 1/2 cup of the pasta water and mix well.  Add in extra pasta water 1-2 tablespoon at a time if the pasta looks dry. 
-Mix in the Parmesan and serve warm.
-Garnish with chives and parmesan cheese.  Enjoy!

*Serves 4

I buy a quarter pound of prosciutto sliced thinly. 

Mason and Gabby making silly pasta faces ;)

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