Pasta, Prosciutto, and Pea Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Easy to put together and pretty tasty. Recipe is from Sunset. Ingredients:
1 (49 ounce) can low-sodium chicken broth |
1 cup dried orzo pasta |
1 tablespoon butter or 1 tablespoon margarine |
1 cup fresh basil leaf, cut into thin slivers |
3/4 cup dry white wine |
3 ounces thinly sliced prosciutto, cut into thin slivers |
1 cup frozen petite peas |
grated parmesan cheese |
Directions:
1. In a covered 5- to 6-quart pan over high heat, bring broth, wine, and pasta to a boil, then simmer until pasta is tender to bite, about 20 minutes total.
2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir prosciutto with butter until crisp, about 5 minutes. Drain on paper towels.
3. Stir peas and basil into soup and heat until peas are hot, 1 to 2 minutes.
4. Ladle into bowls and add prosciutto. Sprinkle with cheese to taste.
|
|