Little heavy being Alfredo Sauce, but it was so good!! Last minute dish, just threw in whatever sounded good that I had on hand and it ended up being perfecto!!!! Que rico!!!! "A la jardinera" references to vegetables. I added a bit and thought the name suited. Now I will have to punish myself with an extra 2 miles on the bike for this evil pleasure. Bon appetit!Pasta Alfredo a la jardinera
with Prosciutto
with Prosciutto
1 16 oz box of Pasta of choice
1/2 stick of unsalted butter
2 cups of Heavy Cream
1/2 cup half & half
5 oz. Freshly grated Parmesan Cheese
6 Basil leaves, cut into ribbons
1 Yellow Bell Pepper, cut into strips, then halved
1 small Red onion, cut in half then thin length slices
3 0z of Prosciutto, rough chopped
2 tsp minced Garlic
Cracked black Pepper
1. In large stock pot, bring some salted water to boil and cook pasta according to directions.
2. In large heated skillet, add peppers and onions cook until starts getting burnt marks. Add Prosciutto and garlic. Cook for another minute stirring constantly. Add some cracked pepper.
3. Remove veggies to a plate, add 1/2 stick of butter to the skillet. When butter almost melted add heavy cream and half & half stir once starts heat up add cheese. It will start to thicken. Turn off heat at this point. Add cracked black pepper and pasta. Toss then add veggies and basil. Toss some more and top with Parmesan cheese.
You may thin out sauce with the pasta water. You made add more cream and cheese if you need more sauce. This was perfect for me. I would try and infuse it with other flavors as well. Maybe some red pepper flakes, perhaps a pesto. I have a couple other ideas, but for now those await for a future cooking date.
1/2 stick of unsalted butter
2 cups of Heavy Cream
1/2 cup half & half
5 oz. Freshly grated Parmesan Cheese
6 Basil leaves, cut into ribbons
1 Yellow Bell Pepper, cut into strips, then halved
1 small Red onion, cut in half then thin length slices
3 0z of Prosciutto, rough chopped
2 tsp minced Garlic
Cracked black Pepper
1. In large stock pot, bring some salted water to boil and cook pasta according to directions.
2. In large heated skillet, add peppers and onions cook until starts getting burnt marks. Add Prosciutto and garlic. Cook for another minute stirring constantly. Add some cracked pepper.
3. Remove veggies to a plate, add 1/2 stick of butter to the skillet. When butter almost melted add heavy cream and half & half stir once starts heat up add cheese. It will start to thicken. Turn off heat at this point. Add cracked black pepper and pasta. Toss then add veggies and basil. Toss some more and top with Parmesan cheese.
You may thin out sauce with the pasta water. You made add more cream and cheese if you need more sauce. This was perfect for me. I would try and infuse it with other flavors as well. Maybe some red pepper flakes, perhaps a pesto. I have a couple other ideas, but for now those await for a future cooking date.
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