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Tagliatelle With Prosciutto and Peas
Details
- Servings: 4
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 1 lb. tagliatelle
- 1½ cups shelled fresh peas (from about 1½ lb. pods) or frozen peas
- ½ cup (1 stick) unsalted butter
- 6 oz. prosciutto, thinly sliced (about 12 slices)
- 16 sage leaves
- 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
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