I got off work a bit early on Friday, so I pranced to the market, picked up exactly those ingredients, and headed home to cook up some light, flavorful goodness.
Typically, prosciutto pasta dishes are filled with gluten, slathered in butter, and topped with cheese. While this is all well and good for the flavor, it is not for how I will feel the rest of my weekend evening. However, I am firm believer that because something is lacking in allergens it should not be lacking in flavor. I am QUITE happy with this dish!!
2 packages Tinkyada Gluten-free Linguini
1/3 cup olive oil, divided
2 shallots, thinly sliced
4 cloves garlic, minced
1/2 cup fresh basil, chopped
2/3 cup fresh sage, chopped
6 slices prosciutto, shredded into thin pieces
1 cup Daiya shredded vegan Mozzarella cheese
Pepper to taste
Cook time: 15 minutes
- Boil water for the pasta while preparing herbs, garlic, and shallots. When water is boiling, heat 2 tbs. olive oil over medium heat in a large saucepan. Add shallots, and saute’ for 2 minutes.
- Add linguini to boiling water, and cook for 15 minutes. Meanwhile, add garlic to olive oil and shallots, and saute’ for an additional two minutes, stirring occasionally. Add basil and sage, and two more tablespoons olive oil, and cook for another 2 minutes. Then add prosciutto, and cook for another 2 minutes. Add the remainder of the olive oil, and the frozen peas, and cook until peas are cooked through, about 2-3 minutes. Remove from heat.
- By this time, the pasta should be finishing up. Remove from heat when done, drain, rinse with cold water. Add pasta directly to peas and prosciutto mixture, and then top with the cheese. Pepper to taste. Mix until completely combined.
- Serve, and enjoy your light, FLAVORFUL pasta.