Orecchiette with Spring Peas and Prosciutto
Orecchiette, or “little ears” pasta, look like tiny bowls that hold Dofino® Gouda cheese sauce and fresh spring English peas in every bite! This easy favorite can be made anytime during the year, with any fresh vegetable, but treat the family to seasonal fresh peas!
Ingredients
1 pound orecchiette pasta
3 tablespoons Lurpak® Danish butter
½ cup diced onion
¾ cup heavy cream
2 cups grated Dofino® Gouda
¼ cup Parmesan cheese
2 cups fresh or frozen peas
4 ounces thinly sliced prosciutto, cut into thin strips
Salt and pepper to taste
Methods
1. Cook pasta according to package directions. Drain well.
2. Meanwhile, melt butter over medium heat. Add the onions and cook until translucent, about 3 or 4 minutes.
3. Add cream and simmer for 5 minutes. Stir in the Gouda, Parmesan, peas, and prosciutto.
4. Toss the sauce with the pasta and serve immediately.
Made this last night! The kids loved it because of the creamy sauce, and I loved it because of the veggies involved!