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PJM Lifestyle

by
Becky Graebner

Bio

January 28, 2014 - 2:00 pm
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-4

Day 1: I Had a Bad Day, So I Decided to Roast Something

Day 2: How I’ll Make a Brussels Sprouts Believer Outta You!

Day 3: Is that a Geoduck or a Parsnip?

Pasta is HANDS DOWN my favorite food. (runner ups are sour gummy worms, which is hardly a food, and steak.)

I decided to take a break from meat as a main course and serve up some delicious pasta!  Today’s recipe is Ina Garten’s “Straw and Hay with Gorgonzola.”

3 tablespoons unsalted butter

4 ounces prosciutto, cut crosswise in ½-inch-thick matchsticks

1 cup chopped yellow onion (1 large)

1 tablespoon minced garlic (3 cloves)

1 ½ cups heavy cream

4 ounces Italian Gorgonzola dolce, crumbled

1 ½ teaspoons freshly ground black pepper

8-10 ounces tagliatelle or fettuccine

2 cups frozen peas, defrosted

½ cup freshly grated Parmesan cheese

¼ cup julienned fresh basil leaves

1 1/2 teaspoons Kosher salt

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All Comments   (6)
All Comments   (6)
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I make variations of this all the time for my kids, using Rienzi gluten-free pasta, usually. I add cooked chicken if I have it and substitute bacon for the prosciutto, which I refuse to waste the money on if it's to be cooked.

I also kill two birds with one stone by cooking with garlic-basil butter that I make in the summer and freeze for the winter. Oh, and do yourself a favor and buy a garlic press!
30 weeks ago
30 weeks ago Link To Comment
Pasta Alfredo intimidated me until I realized it was just 'mac and cheese. This looks good.
30 weeks ago
30 weeks ago Link To Comment
Right? Butter, cream, cheese. How easy...
30 weeks ago
30 weeks ago Link To Comment
It sounds so fancy, but you called it butter, cream, cheese and pasta. Every culture seems to have some variant of cheese and bread. Bagel and cream cheese, pizza, Quesada's? They are all variations on a theme of protein, calcium and carbohydrates. Except in the East where they seem to be lactose intolerant and use soy.

Why are we in italics?
30 weeks ago
30 weeks ago Link To Comment
Because what we're saying is very exciting. lol
30 weeks ago
30 weeks ago Link To Comment
Mac and cheese on the cutting edge of food...
30 weeks ago
30 weeks ago Link To Comment
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