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Author Notes: This is a play on a classic: peas, prosciutto, cream and pasta. I make a pasta with jalapenos, cream and prosciutto, and so I built this sauce the same way but used peas instead of jalapenos. Fresh mint added at the end, along with the peas, gives the dish a light, springy flavor that pairs well with the cream, prosciutto and cheese. - lechef - lechef
Food52 Review: Although it may sound very rich, there are several details that keep this pasta sprightly and fresh, rather than heavy. First, lechef is not shy with the big flavors: 4 cloves of garlic, 4 shallots and a heap of diced prosciutto make the cream sauce sing, and the pop of crisp sugar snaps punctuates every bite. A fistful of parmesan gives the sauce body as well as a nutty tang. Make sure not to cook the peas for too long -- the key here is retaining just the right amount of crunch to offset the cream and starch. - A&M - The Editors
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 pound prosciutto shank, finely diced
- 4 shallots, minced
- 1 pint cream
- 1/2 cup freshly grated parmesan
- 1/2 pound fresh snap peas, whole, chopped
- 1/2 cup fresh mint, chopped
- salt and fresh ground pepper
- 3/4 pound (3/4 box) pasta, farfalle or orechiette
- In a heavy saucepan, heat the olive oil over medium heat and cook the garlic for 2-3 minutes until just beginning to color.
- Add the prosciutto and cook for an additional 3-4 minutes. I use whole prosciutto shanks because my butcher has them, but you can also ask for a 1/4 inch thick slice of prosciutto and chop that up instead. I think this works much better in pasta than thin slices.
- Add the shallots and cook for 3-4 minutes to soften, and season with a pinch or two of salt and a turn or two of fresh black pepper.
- Meanwhile, bring your pasta water to a boil, salt it, and add your pasta. You will want to time the pasta to be finished just as the sauce is finishing so that the cream doesn't sit long.
- With about 3 minutes left on your pasta, add the peas and cook for 2 minutes. We want them to retain their crunch. With one minute remaining, add the cream and quickly bring to a boil, stirring constantly. Add the cheese, stir, and reduce the heat to low.
- Drain the pasta, and toss with the sauce to coat. Sprinkle liberally with fresh mint, and serve with black pepper and extra Parmesan cheese. Enjoy!
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