Campanelle Pasta with Prosciutto & Peas Recipe by Rocco Dispirito This hearty dinner made with prosciutto, peas, Fontina cheese, and Bertolli® Organic Creamy Alfredo Sauce is just as delectable served as leftovers. Enjoy this campanelle pasta dish any night of the week. 6 Servings 10 minutesPrep Time 10 minutesCook Time print Ingredients Directions Ingredients 12 ounces uncooked campanelle pasta 1 tablespoon Bertolli® Extra Virgin Olive Oil Rich Taste 1 large shallot,, finely chopped 1/2 cup dry white wine 1 cup frozen peas 3 ounces thinly sliced prosciutto, chopped 1 jar (15 ounces) Bertolli® Organic Creamy Alfredo Sauce 4 ounces fontina cheese,, shredded 6 soft-set 6-minute eggs** 1 teaspoon freshly ground black pepper Directions Step 1: Cook pasta in salted water 2 min. less than directed on package. Drain pasta. Step 2: To cook the soft-set eggs: Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min., transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week. Step 3: Heat oil and shallots in large skillet on medium-high heat. Cook 3-4 min. or until softened. Add wine; cook 3-4 min. or until most liquid has evaporated. Stir in peas, prosciutto, sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 min. to coat pasta with sauce. Top each serving with soft-set egg and black pepper. Step 4: Variations: Substitute Gouda or Gruyere for Fontina cheese. Tips: *Fontina cheese is an Italian cow’s milk melting cheese with a buttery, nutty flavor. It’s often available in the deli section of the grocery store. Gouda or Gruyere would be great substitutes. **Soft-Set 6-Minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once, with fully cooked whites and runny, molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min., transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week. Recipe by Rocco Dispirito Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
