Pasta Florentine

Pasta Florentine
Recipe type: Pasta
I made this last week and I can't begin to describe how simple and easy it really is. What a good sauce!
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 cups sliced mushrooms
  • 3 cups frozen peas
  • 6 cloves garlic
  • ½ cup extra virgin olive oil
  • 8 oz ham (Black Forest if possible), julienned
  • ½ cup chopped parsley
  • 1 pound pasta (your favorite shape), cooked according to package directions
  • Grated Parmesan cheese for garnish
  • Salt and pepper to taste
  • Fresh parsley, chopped
  1. Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat.
  2. Once garlic starts to sizzle, add mushrooms and sauté 2-3 minutes.
  3. Add heavy cream and chicken broth and bring to a boil.
  4. Allow to slightly reduce, for about 10 minutes.
  5. Add ham, peas and parsley and cook 4 minutes.
  6. Return cooked, drained pasta to pot and add sauce.
  7. Cook until sauce simmers and coats the pasta.
  8. Remove pot from heat and stir in grated Parmesan. Toss gently to combine.
  9. Transfer to large serving platter. Garnish with chopped parsley and serve.

, , , , , ,

No comments yet.

Leave a Reply