Saltimbocca With Baby Pasta Primavera

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and pepper

1 cup acini di pepe or orzo pasta

4 tablespoons butter

2 carrots, peeled and finely chopped

1 teaspoon sugar

1 bunch scallions, white and green parts chopped separately

1 cup frozen peas

1/2 cup grated Parmigiano Reggiano cheese

1 pork tenderloin, trimmed and cut into twelve 3/4-inch-thick slices

12 fresh sage leaves

6 slices prosciutto, halved lengthwise

2 tablespoons extra virgin olive oil (EVOO)

1 clove garlic, crushed

1/3 cup finely chopped flat leaf parsley (a generous handful)

Juice of 1/2 lemon

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