Garganelli Recipe
Pasta quills, cream, peas, truffle butter, prosciutto
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce
In a large skillet, melt the truffle butter over medium heat. Add the prosciutto and sauté until crispy, about 2-3 minutes.
Add Peas and Cream
Stir in the frozen peas and cook for another 2 minutes. Pour in the heavy cream and bring to a simmer. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
Combine Pasta and Sauce
Add the drained pasta to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
Serve
Plate the pasta and finish with freshly grated Parmesan cheese. Serve immediately.