Taking advantage the season, here is another pasta recipe showcasing fresh Spring Peas. If you are lucky enough to find fresh peas, this is an easy, delicious way to use them. The combination of peas and prosciutto, well, it is a marriage made in food heaven!!
If you are not lucky and cannot find fresh peas, frozen high quality spring peas will work too. Let’s get cooking!
Pasta with Prosciutto and Peas in Bianco
Creamy pea sauce with a large size pasta to capture all the peas and prosciutto
1 lb artisan pasta large shape, i.e. rigatoni, large penne, large shell
2 cups of fresh shucked peas (frozen work too)
2 scallions finely chopped
1/2 lb prosciutto (imported either Parma or San Danieli) sliced and chopped
1/2 cup heavy cream
3 tbls of unsalted butter
2 tbls of extra virgin olive oil
2 tbls finely chopped flat leaf parsley
3/4 cup Parmesan Reggiano cheese grated
Sea Salt and fresh ground pepper to taste
-In a large sauce pot, large enough to finish off the cooked pasta, add olive oil, chopped scallions, on medium low heat, saute until the scallions become transparent
-Cut the prosciutto in fine strips, cut again into little squares, add to the olive oil and scallions, saute for a few minutes, you do not want the prosciutto to brown.
-Add the Peas, parsley and 1 cup of water, cook on medium low heat (note-you are also cooking the fresh peas at this point). Salt carefully, (prosciutto is already salty ) add fresh ground pepper. Cook until peas are tender the time will differ depending on your peas. If the liquid evaporates and the peas are not yet tender just add more water
-Bring water to boil in a pasta pot
-When peas are tender, add cream and butter, remove from heat until the pasta is ready
-Add pasta to the salted boiling water (Pasta 101) Cook 1 minute less that package indicates.
-On a lively flame, with a large slotted spoon, scoop the pasta out of the water, drain over the pasta water, add to the sauce mixture stir, add parmesan cheese continue stiring Pasta should have a creamy texture