Recipe - Whole-Wheat Fettuccine With Potatoes Prosciutto And Peas

1 One half pound Small red potatoes
1 pound Wholewheat fettuccine or
other
; wholewheat pasta
2 Garlic cloves
1 One half cup Finely chopped onions
One fourth teaspoon Dried hot red pepper flakes;
or to taste
1 teaspoon Crumbled dried rosemary
One half cup Olive oil
One half cup Chicken broth
One half cup Dry white wine
A 10ounce package frozen
peas
One fourth pound Thinly cut or sliced up prosciutto;
cut into thin
; strips
One half cup Finely chopped fresh parsley
leaves; preferably
; flatleafed
Freshly grated Parmesan to
taste

In a large kettle of boiling salted water cook the potatoes, cut crosswise
into 1/4inchthick slices or into 1/4inch dice, for 5 to 7 minutes, or
until they are tender, and transfer them with a slotted spoon to a bowl,
reserving the water for cooking the fettuccine. In a large heavy skillet
cook the garlic, the onion, the red pepper flakes, and the rosemary in the
oil over moderately low heat, stirring, until the onion is soft and add the
broth, the wine, and the peas. Simmer the mixture for 3 minutes, or until
the peas are tender, and stir in the prosciutto, the potatoes, the parsley,
and salt and pepper to taste. Bring the reserved water in the kettle to a
boil and in it cook the fettuccine until it is al dente. Drain the pasta
and in a large bowl toss it with the potato mixture and the Parmesan.

Serves 6.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.