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Pasta with Peas and Prosciutto Cream




Source of Recipe


Unknown


List of Ingredients




Butter, unsalted 1/2 cup
Prosciutto, julienned 4 ounces
Peas, tiny, shelled fresh or thawed frozen 1 cup
Heavy cream 1/2 cup
Parmigiano-reggiano, grated fresh 1 cup
Ground white pepper To taste
Nutmeg, ground fresh To taste
Water 4 quarts
Pasta, cooked 1 pound
Unsalted butter, melted 1/4 cup
Peas, tiny, cooked For garnish
Parmigiano-reggiano For passing


Recipe



To make the sauce, melt the butter in a sauté pan or skillet over medium heat. Add the prosciutto and cook until translucent, about 5 minutes.

Add the peas and continue cooking until peas are crisp-tender, about 2 minutes.

Stir in the cream, 1 cup of Parmigiano-reggiano cheese, pepper and nutmeg.

Reduce the heat to low and heat through. Do not allow to boil.

In a large pot, bring the water to a rapid boil over high heat. Drop in the pasta and cook, stirring frequently, until tender but still firm to the bite.

Drain well and toss with melted butter.

To serve, spoon a portion of the sauce onto each plate and fold 1 or 2 ribbons so that they overlap on top of the sauce.

Sprinkle with the peas and serve immediately. Pass cheese at the table.