Recipe found in my favorite pasta cookbook aptly titled, "Pasta" by Eric Treuille & Anna Del Conte
Ingredients:
2 cups tiny frozen peas, defrosted
6 Tbsps butter
4 oz prosciutto slices, cut into short, fine strips, about 1 inch long & 1/4 inch wide
1 lb dried pasta (medium to wide ribbons)
6 Tbsps freshly grated Parmesan cheese
2 Tbsp fine chopped basil
Salt & pepper
additional freshly grated Parmesan cheese to serve
Cook pasta in a large pot of boiling, salted water, until firm to the bite
While pasta is cooking, melt butter in a skillet
Add peas & prosciutto & cook, stirring constantly over medium heat until hot through, 2 mins
Add salt & pepper to taste
Drain pasta, reserving 1/2 cup pasta water
Add pasta with Parmesan cheese & basil, to the hot sauce
Toss well to coat, adding reserved water as needed
Serve immediately with additional Parmesan cheese
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment