Great Everyday Meals Magazine | By Momma Cuisine Spring/Summer 2017 | Page 15

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Kenmore
Springtime recipes from
Cookmore.com
In the springtime everything becomes fresher and
lighter, including our meals. The following spring-
time recipes from cookmmore.com are Momma
Cuisine approved and are sure to make for a spe-
cial meal with your family on any given day.
Fettuccine with Peas, Prosciutto
and Lemon Cream Sauce
Ingredients:
4 cups chicken stock, (reduced to
2 cups)
2 cups cream, (reduced to 1 cup)
1 cup peas, cooked
4 ounces prosciutto, julienned into
one-inch strips
1 teaspoon lemon zest
2 teaspoons kosher salt
2 tablespoons chives, chopped, plus
more for garnish
1 pound fettucine
3 ounces Parmigiano Reggiano,
grated
Sauce
Bring chicken stock to a boil and reduce by half. In a separate sauce pan,
reduce cream by half; then add to chicken stock. Remove from heat and
add peas, prosciutto, lemon zest, lemon juice and salt. Set sauce aside.
Right before ready to serve, add chives. Season to taste with salt.
Cooking Pasta
Meanwhile, in a large pot of heavily salted boiling water, cook pasta until
tender but firm to the bite, about 7-10 minutes. Drain pasta well, transfer
to a bowl and toss gently with half the sauce, reserving remaining sauce for
serving.
Serve
Spoon pasta onto a pasta plate. Add small ladleful of reserved sauce.
Garnish with grated Parmigiano-Reggiano and chives; then serve. Recipe
created by Parties That Cook® www.PartiesThatCook.com
April-June 2017 - GEM Food Mag | 15