Penne with Truffle and Peas

Preparation

1. STEP 1 OF 6

   Prepare the sauce for the penne: gently melt the butter in a pan, preferably terracotta, and sauté the fresh peas already shelled and the prosciutto crudo cut into small pieces over moderate heat for 2-3 minutes

2. STEP 2 OF 6

   Add the dried mushrooms previously soaked in warm water, squeezed and chopped, the necessary salt, and a pinch of pepper, and let it cook for about 20 minutes or until the peas are tender

3. STEP 3 OF 6

   At the end, incorporate a teaspoon of truffle paste into the sauce, then remove the pan from the heat and keep it warm

4. STEP 4 OF 6

   Bring a pot of salted water to a boil, plunge the penne in, and cook them al dente, then drain and place them in the pan with the truffle sauce

5. STEP 5 OF 6

   Put the pan on the heat for a few minutes, stirring with a wooden spoon to mix all the ingredients well, finally add a glass of cream, stir again, and sprinkle with two tablespoons of grated Parmesan cheese

6. STEP 6 OF 6

   At this point

Suggestions

• Pan

• Pot

• Knife

General Information

Analysis

Macronutrients (100 gr)