Skip to main content

Barilla® Gluten Free Elbows

in Creamy Peas and Prosciutto Sauce

Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 6 people

  • 1 box Barilla® Gluten Free Elbows
  • ½ yellow onion peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 1 cup prosciutto julienne
  • ½ cup sherry wine
  • 1 cup chicken broth
  • 1 cup peas frozen
  • 1 cup heavy cream
  • ½ cup parmigiano reggiano cheese grated
  • salt and black pepper to taste

Instructions

  1. 1
    BRING a large pot of water to a boil, season with salt

  2. 2
    SAUTE onion with olive oil in a large skillet over medium heat, until translucent, about 5 minutes

  3. 3
    ADD prosciutto, cook for 1 minute then add wine and reduce well
  4. 4
    ADD broth, peas, salt and black pepper; bring to a boil

  5. 5
    ADD heavy cream and bring to a simmer

  6. 6
    COOK pasta according to the package directions

  7. 7
    DRAIN pasta and toss with sauce in a large mixing bowl
  8. 8
    TOP with cheese before serving

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies