Pasta with Blood Orange, Prosciutto & Walnuts
To North American palates, citrus fruits and pasta may seem like foreign territory. In Italy, however, where blood oranges grow, they have become a favorite part of local cuisine for their rich color, fragrance, and unique taste.
- 12 ounces pasta
- 2 tablespoons unsalted butter
- 1/4 cup walnuts chopped
- 3 garlic cloves minced
- 1 teaspoon red chili flakes
- 4 slices prosciutto chopped
- 1 blood orange zest & juice
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt to taste
- 1/4 cup finely grated Parmesan
- Cook the pasta in a large pot of salted water until the consistency is just shy of al dente. That will mean about 2 minutes, shorter if you are using fresh pasta, and longer if dry. Drain, but reserve about 1/4 cup of the pasta liquid.
- Melt the butter in a large skillet at a medium high setting. Sauté the walnuts for 2 to 3 minutes.
- Add the garlic, chili flakes, and half the orange zest to the skillet and sauté for 1 or 2 minutes, until fragrant.
- Now, add the prosciutto and sauté for another 2 to 3 minutes, until lightly browned.
- Pour in the pasta water you’ve saved, along with the cream, blood orange juice. Stir as it heats to a boil, reduce heat and continue to cook for about 4 to 5 minutes until it reduces.
- Add the pasta to the sauce. Lower to a medium-low setting and continue to cook, stirring constantly, until the pasta is al dente. It should take 2 to 3 minutes.
- Season with salt to taste.
- Stir in the cheese last, and heat for a minute or so.
- Garnish with remaining blood orange zest and serve immediately.
Note: You can easily add shrimp, prawns, or chicken to this recipe.
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