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Bucatini With Chantrelles, Spring Peas, And Prosciutto Recipe

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Food Network
Related tags
main-dish nut free easter dinner italian
Nutrition per serving    (USDA % daily values)
CAL
409
FAT
48%
CHOL
29%
SOD
7%

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Ingredients for 6 servings

1/4 cup grated Parmesan

1 cup fresh or frozen peas

5 tablespoons extra-virgin olive oil

1/4 cup chopped Italian parsley

Salt and pepper

1 pound chanterelles

1 pound bucatini

1 1/2 pounds peeled, seeded, and crushed tomatoes

2 ounces thinly sliced prosciutto

3 cloves garlic

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