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Penne with Ricotta, Prosciutto, Sausage and Peas
RACHAEL RAY SHOW15Ingredients
40Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 3/4 lb. sweet Italian sausage (with fennel, Buon Italia, 3 links)
- 1/4 lb. prosciutto (di Parma, not too thinly sliced, finely chopped)
- 4 cloves garlic (chopped)
- 1 bunch spring onions (or scallions, whites and greens, chopped but separated)
- 1/2 cup dry white wine
- 2 cups peas (fresh shelled or defrosted)
- salt
- pepper
- 2 Tbsp. fresh thyme (chopped)
- 1 1/2 cups ricotta (fresh, sheep or cow milk)
- 1 lb. penne rigate
- 1/4 cup flat leaf parsley (thinly sliced or chopped)
- 1/2 cup pistachio nuts (chopped, buy Sicilian if you can, lightly toasted)
- milk (Grated Pecorino, sheep, or Parm, cow milk to serve)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1200mg50% |
| Potassium880mg25% |
| Protein38g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A35% |
| Vitamin C70% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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