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Prep time
30 minutes
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Cook time
20 minutes
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Serves
8
Author Notes
Creamy pasta with dried fruit, salty olives and prosciutto. The brain child of my mother-in-law, Julie. —Jody
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Ingredients
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1 pound
dried pappardelle
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1 tablespoon
chopped garlic
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1.5 cups
finely chopped dried apricots
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1.5 cups
diced green olives (good quality)
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1 cup
chopped prosciutto
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1 tablespoon
chopped rosemary
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3/4 cup
chopped pistachio (or any other nut besides peanut)
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1.5 cups
heavy cream
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1/2 cup
reserved pasta water
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1.5 cups
finely grated Parmesan (or another aged firm cheese)
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sea salt
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cracked pepper
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2 tablespoons
olive oil
Directions
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Boil a large pot of salted water and cook pasta al dente.
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While pasta is cooking, chop and combine garlic, apricots, olives, prosciutto, rosemary and pistachios.
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Finely grate parmesan cheese.
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Reserve pasta water and drain pasta.
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Add pasta back to large pot and add reserved pasta water, heavy cream and garlic, apricots, olives, prosciutto, rosemary and pistachios.
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Add grated Parmesan.
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Add olive oil, salt and pepper to taste.
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Serve topped with a sprig of rosemary and Parmesan petals.
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