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Orecchiette with Peas and Prosciutto

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Cook Time: 20 minutes
Servings: 4

Ingredients

  • 1 pound orecchiette (you can also use spaghetti, fettuccini or shells)
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • One 10 ounce package frozen peas, thawed (you can also use fresh)
  • 8-10 slices of prosciutto, thinly sliced
  • 1 -2 tablespoons grated lemon zest
  • 1-2 tablespoons fresh lemon juice
  • Salt and Pepper
  • 1/2 cup freshly grated Parmesan
  • Fresh Italian leaf parsley, chopped -- to garnish
  • a few leaves of fresh basil, roughly torn (don't tear them until right before serving)
  • Extra virgin olive oil, for drizzling

Instructions

  • Bring a large pot of water to boil.
  • As soon as it' boiling, salt GENEROUSLY (you want the water to taste like the sea), and add the pasta. Cook the pasta 3 minutes less than the time it recommends on the box. This way it will be al dente, with a bit of firmness, and not mushy.
  • While the pasta cooks, heat the butter in a large deep skillet over medium heat. Be sure it's deep enough to add the pasta once the pasta is done cooking.
  • Sauté the shallot for 1-2 minutes, until it starts to glisten and soften.
  • Add the peas and prosciutto and sauté until the peas and prosciutto are warm.
  • Stir in the lemon zest and lemon juice, and season with salt and pepper.
  • If you're still waiting for the pasta to finish cooking, set the pea sauce aside, off the heat.
  • When the pasta is finished, drain and add the pasta to the skillet.
  • Reheat over low heat, tossing the pasta to fully incorporate the sauce into the pasta.
  • Serve in bowls, garnish with parsley, basil and Parmesan cheese. Add a drizzle of olive oil at the end to each bowl.