1. Cook the pasta al dente. Set aside. 2. In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%. 3. Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer. 4. Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking. 5. Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss. 6. You can add fresh ground pepper to top it off if you like. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
