Image

8:08 AM / Friday October 7, 2022

26 Jan 2018

A wholesome, hearty dish to take the chill off winter days

  • Facebook
  • Twitter
January 26, 2018 Category: Food And Beverage Posted by:

ABOVE PHOTO:  Campanelle with Prosciutto and Peas

FAMILY FEATURES

As winter chills settle in, one way to warm up from the inside/out is with family meals with a delicious bowl of comfort food like pasta, soups and stews at the center.

By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.

With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!

Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.

 

Campanelle with Prosciutto and Peas

Cook time: 10 minutes

Prep time: 10 minutes

Servings: 6

12 ounces uncooked campanelle pasta

1 tablespoon Bertolli Extra-Virgin Olive Oil

1 large shallot, finely chopped

1/2 cup dry white wine

1/2 cup frozen peas

3 ounces thinly sliced prosciutto

1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce

4 ounces Fontina cheese, shredded

6 eggs

1 teaspoon freshly ground black pepper

In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.

In large skillet over medium-high heat, heat the olive oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.

In a saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.

Top each serving with soft-set egg and black pepper.

Notes: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.

Source: Bertolli

  • Facebook
  • Twitter

Leave a Comment

Recent News

Stateside

Biden pardons thousands for ‘simple possession’ of marijuana

October 6, 2022

Tweet Share Pin Email By ZEKE MILLER and CHRIS MEGERIAN WASHINGTON (AP) — President Joe Biden is...

Education

A message from Superintendent Watlington regarding the shooting outside of Roxborough High School

September 30, 2022

Tweet Share Pin Email Dear School District of Philadelphia staff and families, The School District of Philadelphia...

Entertainment

The Jacksons in concert on September 10

September 30, 2022

Tweet Share Pin Email (Photos/Afea Tucker) The Jacksons — Jackie, Tito, and Marlon, along with a backup...

Diaspora

Puerto Ricans await aid, fret about post-hurricane recovery

September 30, 2022

Tweet Share Pin Email ABOVE PHOTO: A man points to a home that was collapsed by Hurricane...

Go With The-Flo

Lil Wayne is looking to make a big profit from the sale of his waterfront Miami Beach mansion

September 30, 2022

Tweet Share Pin Email ABOVE PHOTO: Lil Wayne (Paul Smith / Featureflash / Shutterstock) By Flo Anthony...

Food And Beverage

What’s Cookin’? Vegan Shortbread Cookies

September 30, 2022

Tweet Share Pin Email Tweet Share Pin Email Related Posts What’s Cookin’? Chewy Five Ginger Spice Molasses...

The Philadelphia Sunday Sun Staff