Bucatini With Chanterelles, Spring Peas, and Prosciutto

May 10, 2023May 10, 20230 3
Bucatini With Chanterelles, Spring Peas, and Prosciutto Recipe
in Pasta

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup shelled fresh peas ( or frozen peas , defrosted and drained )
salt
1 lb fresh chanterelle mushroom
5 tablespoons extra virgin olive oil
3 garlic cloves , peeled
2 ounces thinly sliced prosciutto , de parma chopped ( or San Daniele prosciutto )
fresh ground black pepper
1 1/2 lbs ripe fresh plum tomatoes , peeled , seeded , and crushed ( or 2 c. canned Italian tomatoes crushed with their liquid )
1/4 cup chopped fresh Italian parsley
1 lb bucatini pasta or 1 lb perciatelli
1/2 cup freshly grated parmigiano-reggiano cheese

Nutrision Information

Servings Per Recipe
6
Calories
505
Sugar
8g
Fat
21g
Bucatini With Chanterelles, Spring Peas, and Prosciutto is a classic Italian dish that is perfect for a quick and easy weeknight dinner. This dish incorporates fresh and hearty ingredients, such as chanterelle mushrooms, fresh peas, and prosciutto, that combine to create a delicious and filling sauce that pairs perfectly with the bucatini pasta. By using fresh ingredients, this dish provides a great source of protein, fiber, and vitamins to your meal, while also being a great way to incorporate fresh peas into your diet. Overall, this dish is a great option for anyone looking for a quick, easy, and delicious dinner that is sure to satisfy the whole family.

Instructions

1.Bring a large pot of salted water to boil.
2.Add the peas and cook until they are tender, 2-4 minutes for fresh peas, 1 minute for frozen peas.
3.Strain the peas, rinse with cold water, and set aside.
4.In a large skillet over high heat, sauté the mushrooms in the olive oil with 1/2 tsp salt until golden brown, about 10 minutes.
5.Lower the heat to medium, add the garlic and prosciutto, and sauté until fragrant, about 1 minute.
6.Turn the heat to high and add the tomatoes, 1 tbsp of salt, and freshly ground black pepper to taste.
7.Bring the sauce to a boil, then reduce the heat and simmer for about 20-25 minutes, stirring occasionally, or until the sauce has thickened.
8.Add the parsley and simmer for an additional minute.
9.Meanwhile, cook the pasta in the boiling water according to package instructions.
10.Drain the pasta, reserving 1 cup of pasta water, and add it to the skillet with the sauce.
11.Add the reserved pasta water and toss well.
12.Serve hot, topped with freshly grated Parmigiano-Reggiano cheese.

PROS

This dish is a quick and easy weeknight dinner that is perfect for the whole family.

The combination of chanterelle mushrooms, fresh peas, and prosciutto create a delicious and hearty sauce that pairs perfectly with the bucatini pasta.

This dish is also a great way to incorporate fresh peas into your diet, adding a great source of protein, fiber, and vitamins to your meal.

CONS

While delicious, this dish is fairly high in sodium content, with a tablespoon of salt added to the sauce.

Additionally, this dish is fairly high in calories and may not be the best choice for individuals on a low-calorie diet.

HEALTH & BENEFITS

While this dish may not be the healthiest option, it does provide a great source of protein, fiber, and vitamin C from the fresh peas.
The chanterelle mushrooms in this dish have also been shown to possess anti-inflammatory properties and aid in digestion.
Finally, the prosciutto used in this recipe is a great source of protein and iron.

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