Bucatini With Chanterelles, Spring Peas & Prosciutto
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
1 cup fresh or frozen peas
1 pound chanterelles
6 quarts salted water
5 tablespoons extra-virgin olive oil
3 cloves garlic
2 ounces thinly sliced prosciutto
salt and pepper
1 1/2 pound peeled, seeded, and crushed tomatoes
1/4 cup chopped fresh italian parsley
1 pound bucatini
1/4 cup grated Parmesan cheese
Directions:
If using fresh peas, par boil them in salted water for 3 to 5 minutes. Drain them and set aside.
Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
Bring salted water to a boil.
Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper.
Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1090/Bucatini-With-Chanterelles-Sp118638.shtml
Recipe ID: 89511
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.