Creamy Prosciutto Pasta

I love eating & I enjoy cooking pretty much only because I love to eat.  My favorite types of meals don't take very long to whip up but taste like they did. 

Over the weekend I made a prosciutto pasta recipe from our family's cookbook.  I'm not sure where it originally came from, but it is yummmmy and I had the camera nearby so I had to share!!!

INGREDIENTS:

Pasta- approx 1 lb (1 box)

Prosciutto

Flour- 3 tablspoons

Heavy Cream-  you could try substituting it with skim milk- 2 cups

Edamame (it was originally peas but I switched it to soy beans because we like them better)- 1 cup

Parsley

Chives (I used scallions because we didn't have chives)

Parmesan Cheese- 2-4 tablespoons depending upon how thick you want the sauce

Ground Black Pepper

I did the recipe approximately- I'm not big on measuring- and it came out soo delicious so don't worry about the amounts so much. 

DIRECTIONS:

1.Boil the water for the pasta.  I used farfalle this time but anything really works.  Penne is awesome with it because the cream gets inside the noodles ;) ;)  I usually salt my pasta water once it boils.

2.  Saute the prosciutto with a little olive oil in a sauce pan for a few minutes

3.  Add in the flour & saute it for another 3 or so

4.  Slowly pour in the heavy cream & whisk it for a few minutes until it thickens.  (I skipped the whisking part & it still worked.)

5.  Add in the chopped parsley, chives, and cooked edamame.  Add a bunch of pepper.

6.  Add in the parmesan cheese & stir until it melts. 

7.  Pour it over your freshly cooked pasta, serve and EAT!  (I kept it separated from the pasta because I knew we'd have a lot of leftovers and I don't like it as much once the sauce & pasta have been sitting together for a day or so, but if you aren't planning on leftovers, go ahead & mix it all in with the pasta before serving.)



(Yes, sometimes the two year old goes shirtless at meals...  easier clean up ;)

If you get some time to try it out, I promise you will looooooove it!!

ps- Am I the only person who feels like the pictures of the food never look as good as the food really does in person?  How do those food photographers do it?!!!

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