Penne with Truffle and Peas is a delicious first course with a rich and aromatic flavor. The pasta pairs perfectly with the intense aroma of truffle and the sweetness of peas, while the cream and Parmigiano cheese lend creaminess to the dish. Ideal for an elegant dinner or a special evening!
Prepare the seasoning for the penne: gently melt the butter in a terracotta pot and sauté the fresh peas that have already been shelled and the diced prosciutto crudo over moderate heat for 2-3 minutes
Add the dried mushrooms previously soaked in warm water, drained and chopped, the necessary salt, and a grind of pepper, and let cook for about 20 minutes or until the peas are tender
At the end, incorporate a teaspoon of truffle paste into the sauce, then remove the pot from the heat and keep it warm
Bring a pot of salted water to a boil, add the penne and cook until al dente, then drain and place them in the pot with the truffle sauce
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 Parmigiano.
Pan
Pot
Knife
Italy, Lazio
| Energy (kcal) | 265.17 |
| Carbohydrates (g) | 27.67 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 11.79 |
| of which Saturates (g) | 6.68 |
| Protein (g) | 11.33 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.73 |
