Tagliatelle with Creamy Sauce

In 1994 my Aunt and Uncle gave me this cookbook for my birthday:  http://www.amazon.com/Great-American-Cookbook-Collectors-Edition/dp/1561737984  I have a few favorite recipes from this book, but there are also many many many recipes in it which I have yet to try, so every once in awhile I’ll pull it out and choose another one to test.  The latest one was “Tagliatelle with Creamy Sauce” on page 302:

7 to 8 ounces tagliatelle pasta, cooked, drained

1 Cup GALBANI Mascarpone cheese

1 package (10 ounces) frozen peas, cooked, drained

2 ounces (1/2 cup) finely chopped prosciutto

1 1/2 (6 ounces) shredded mozzarella cheese

Butter or margarine

Layer 1/2 of the tagliatelle in buttered 9×9-inch baking dish.  Spoon 1/2 of the Mascarpone onto tagliatelle.  Sprinkle with 1/2 of the peas and 1/2 of the prosciutto.  Top with 1/2 of the mozzarella.  Repeat layers.  Dot with butter.  Bake in preheated 350 °F oven 20 minutes or until heated through.  Makes 4 to 6 servings.

Here’s what I used: 2013_1120November20130072  Yeah, that’s fettuccine, not tagliatelle.  It worked just fine.  Also, that’s cream cheese, not Mascarpone.  Sometimes I can find Mascarpone and sometimes I can’t, but I can always find cream cheese and it’s a workable substitute.  You’ll see the prosciutto I found was already diced, so that was a bit of a time saver.  And as for those peas?  I didn’t cook them first, just poured them into a colander and rinsed them with warm water.   The end result looked like this:  2013_1120November20130076  It was quite tasty, creamy but not overly so, and my husband LOVED it (yay!)  It was my meal and his side dish with some seafood, but to my surprise, he seemed to like this even better than his scallops (wow!)

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