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Pastina with Prosciutto and Peas




Source of Recipe


fdu


List of Ingredients




4 oz Parmesan cheese cut 1" pieces
1/3 cup fresh basil leaves
1/3 cup parsley leaves
2 tbl fresh sage leaves
1 lrg garlic clove peeled
3 med shallots - (1 1/2 oz total) peeled
2 tbl olive oil
2 tbl unsalted butter
6 oz prosciutto cut 1/4" dice
3/4 cup heavy cream
1/2 tsp salt
1/4 tsp hot red pepper flakes
1/4 tsp freshly-ground black pepper
12 oz pastina
(or other small pasta)
1 pkt frozen peas - (10 oz) thawed


Recipe



Chop the Pannesan fine in a food processor with the metal blade, about 45 seconds. Remove from the processor and reserve. Chop the basil, parsley, and sage fine, about 40 seconds. Remove and reserve.

Drop the garlic and shallots through the feed tube with the motor running and chop fine, about 10 seconds.

Cook the garlic and shallots in the oil and butter in a large skillet over medium-high heat about 3 minutes until softened. Add the prosciutto and cook for 3 minutes. Add the herbs, cream, salt, hot red pepper, and black pepper and cook about 5 minutes until the sauce is thickened.

Meanwhile, cook the pastina in a large saucepan of boiling salted water about 4 minutes until al dente, adding the peas in the last 30 seconds. Drain and return to the pan. Stir in the prosciutto mixture and Parmesan.

YIELD: 8 servings.