Penne with Truffle and Peas is a delicious first course with a rich and aromatic flavor. The pasta pairs perfectly with the intense aroma of truffle and the sweetness of peas, while the cream and Parmesan cheese give the dish a creamy texture. Ideal for an elegant dinner or a special evening!
Prepare the sauce for the penne: gently melt the butter in a saucepan, preferably earthenware, and sauté the fresh shelled peas and the prosciutto crudo cut into small pieces over moderate heat for 2-3 minutes
Add the dried mushrooms previously rehydrated in warm water, squeezed and chopped, the necessary salt and a grind of pepper, and let cook for about 20 minutes or until the peas are tender
At the end, mix a teaspoon of truffle paste into the sauce, then remove the pan from the heat and keep it warm
Bring a pot full of salted water to a boil, drop in the penne and cook them until al dente, then drain them and place them in the pan with the truffle sauce
Put the pan back on the heat for a few minutes, stirring with a wooden spoon to blend all the ingredients well; finally add a glass of cream, stir again and sprinkle with two tablespoons of grated Parmesan
Pan
Pot
Knife
Italia, Lazio
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| Energy (kcal) | 265.17 |
| Carbohydrates (g) | 27.67 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 11.79 |
| of which Saturates (g) | 6.68 |
| Protein (g) | 11.33 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.73 |
