Tuesday, April 27, 2010

Fettuccine with peas, asparagus, and prosciutto

My eyes immediately feasted on Bon Appetit's May cover recipe.  My friend Alexis put it nicely when she said the best food come from the simplest of ingredients.  Case in point above.

The recipe calls for pancetta, but prosciutto is practically an identical twin for this purpose.  It also called for cream, but I subbed in ricotta to save myself from buying a single purpose ingredient. 

I ate this before I went out Saturday night, so I felt totally justified in eating white pasta...because you know, booze likes that kind of playground.  For the leftovers, I portioned it out into two mini-servings and added a grilled chicken breast to each for a well-balanced mid-week lunch.

Bon appetit!

1 comment:

  1. looks amazing! cannot wait to try this!

    ReplyDelete