Penne Rigate With Prosciutto, And Snow Peas In A Truffled Cream - cooking recipe

Ingredients

1 lb whole wheat penne
1 tablespoon olive oil
1 1/2 cups heavy cream
2 garlic cloves, chopped
8 tablespoons truffle butter
1/2 cup dry white wine
1/2 lb prosciutto, julienned
3/4 cup spring peas (I prefer Fava beans, peel the fava beans)
sea salt
1 tablespoon white truffle oil
1 cup fresh spinach
1 tablespoon chopped fresh basil
1/4 cup freshly grated parmigiano

Preparation

Cook the pasta al dente. Set aside.
In a heavy sauce pan saute the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
You can add fresh ground pepper to top it off if you like. Serve immediately.