Prosciutto linguine

Prosciutto linguine


This creamy mustard pasta is destined to be on your weeknight cooking roster.

The ingredient of Prosciutto linguine

  1. 25g butter
  2. 1 brown onion, finely chopped
  3. 1 garlic clove, crushed
  4. 1 cup pouring cream
  5. 1/2 teaspoon dijon mustard
  6. 1 Massel chicken style stock cube, crumbled
  7. 250g green beans, halved
  8. 400g linguine
  9. 200g prosciutto, roughly chopped
  10. 2 tablespoons dill leaves, chopped
  11. 120g parmesan cheese, shaved

The instruction how to make Prosciutto linguine

  1. Melt butter in a large, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion is soft.
  2. Combine cream, mustard and stock cube in a jug. Season with salt and pepper. Add cream mixture to frying pan. Reduce heat to medium-low. Cook for 3 to 4 minutes or until sauce begins to bubble.
  3. Meanwhile, bring a large saucepan of salted water to the boil. Add beans and cook for 3 to 4 minutes or until tender. Remove beans from saucepan with a slotted spoon and set aside. Return water to the boil. Add pasta and cook, following packet directions, until tender. Drain. Return pasta to saucepan.
  4. Add cream mixture, beans, prosciutto, dill and three quarters of the parmesan to pasta. Toss over low heat until well combined and heated through.
  5. Spoon pasta into bowls. Top with remaining parmesan. Season with pepper and serve.

Nutritions of Prosciutto linguine

fatContent: 888.363 calories
saturatedFatContent: 46 grams fat
carbohydrateContent: 27 grams saturated fat
sugarContent: 78 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 40 grams protein
sodiumContent: 130 milligrams cholesterol


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