As the warm weather rolls around, I’ve been thinking about my favorite dish, The Ultimate Summer Pasta. The ingredients in this dish meld together so well. It really brings me back to the summers I spent in Italy growing up. Don’t be put off by the hearty ingredients we’re using here. This still tastes so fresh and I guarantee you’ll be going back for seconds. It’s actually one fo the dishes I prepared when I was on Guy’s Grocery Games! The judges loved it back then, and I guarantee you’ll love it now. From my kitchen to yours, enjoy!
Get 10% off any order, and free shipping on orders above $50 using promo code: ChefA
Social:
Personal IG:
Foodie IG:
Summer Pasta
Ingredients:
1 tbsp Butter
1 tbsp oil
4 cloves garlic, roughly chopped
1 large shallot, roughly chopped
1 Vidalia/yellow onion, roughly chopped
3 cups of chicken broth
White wine (optional)
¾ cup of half and half
Nutmeg, grated
Chunk of Parmigiano cheese
Arugula
⅛ inch sliced prosciutto
Fresh fettuccine pasta
White truffle oil (optional)
Lemon zest
Directions:
Add butter and oil to the pan. Add in the garlic, shallot, and onion. After a few minutes, when brown and become very fragrant, add in chicken broth and a splash of white wine. Let simmer on medium-low heat.
Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm.
Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper.
Bring the liquid to a boil and add in the fresh pasta until cooking until al dente (**If you aren’t using fresh pasta, boil dry pasta 3-4 minutes less than recommended cooking time and finish in the sauce). Turn the heat off when done.
Slice prosciutto into 1-inch pieces. Use a vegetable peeler to create Parmigiano cheese curls. Toss in prosciutto, arugula, and Parmigiano to the pan. Drizzle with truffle oil and the zest of a lemon.
ENJOY!!!
Credits:
The clips used in this video are from Season 10, Episodes 3 of Guy’s Grocery Games – where I was a contestant and winner of the episode!