Cappellini Recipe
Julienne Prosciutto, Sweet Peas, Roasted Roma Tomatoes, Pinot Grigio Cream Sauce, Delicate Capellini
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Ingredients
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Pasta
Vegetables
Meat
Sauce
Method
Preparation
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet, cut side up. Drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 25-30 minutes until caramelized.
- 2
Cook the Capellini
In a large pot of boiling salted water, cook the capellini pasta according to package instructions until al dente. Drain and set aside.
- 3
Prepare the Prosciutto and Peas
While the pasta cooks, julienne the prosciutto into thin strips. In a small saucepan, heat a tablespoon of olive oil over medium heat. Add the garlic cloves (minced) and sauté until fragrant, about 1 minute. Add the sweet peas and cook for 2-3 minutes until tender. Remove from heat and set aside.
Making the Sauce
- 4
Create the Cream Sauce
In a medium saucepan, combine the Pinot Grigio and bring it to a gentle simmer over medium heat. Allow the wine to reduce by half, about 5-7 minutes. Then, lower the heat and stir in the heavy cream. Let it simmer for another 5 minutes, stirring occasionally.
- 5
Combine Ingredients
Once the cream sauce has thickened slightly, add the sautéed garlic and sweet peas, along with salt and black pepper to taste. Mix well.
Finishing Touches
- 6
Combine Everything
In a large mixing bowl, combine the cooked capellini, prosciutto, and the cream sauce. Toss gently to coat the pasta evenly.
- 7
Serve
Plate the pasta, top with roasted Roma tomatoes, and garnish with grated Parmesan cheese and fresh basil. Serve immediately.