by lechef
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by Sarah Shatz
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by Sarah Shatz
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by lechef
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by lechef
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4
cloves garlic, minced
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3 tablespoons
olive oil
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1/4 pound
prosciutto shank, finely diced
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4
shallots, minced
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1
pint cream
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1/2 cup
freshly grated parmesan
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1/2 pound
fresh snap peas, whole, chopped
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1/2 cup
fresh mint, chopped
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salt and fresh ground pepper
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3/4 pounds
(3/4 box) pasta, farfalle or orechiette
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In a heavy saucepan, heat the olive oil over medium heat and cook the garlic for 2-3 minutes until just beginning to color.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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!
Ask the hotline about this step!This looks great but I agree the mint is totally not needed and does not really compliment the dish. 3 stars out of 5. Carbonara is much better.
My husband--the cook in our family--is away and your wonderful and relatively easy recipe really saved my bacon. It was so delicious that my son confirmed (2x): "You made this Mama? It's really good!" (I was not hurt) The small hints and asides about how to buy the prosciutto and how to time everything were so helpful. Thanks, lechef!
I just made this and it is amazing. I used a pancetta slab instead and crisped it. The mint is DIVINE in this dish; it eally adds a unique but very complementary flavor.
This was tonight's dinner and it was wonderful! It will be on the menu for the next girls' night dinner party. I know it will be a hit!
Made this tonight and loved it!
we made this last week for a friend and while we all three thought the mint was perhaps a little out of place (though definitely not bad) the rest of the dish was amazing and absolutely a keeper.
The perfect prosciutto for this would be La Quercia Crumble -- ground prosciutto totally ready to use and well priced for cooking. I agree that thinly sliced prosciutto would get rather lost in the mix.
Ground prosciutto would definitely work here, and would save you the chopping time. I usually go for a 1/4 inch dice on the prosciutto shanks I use, just because I prefer the intense flavor in a larger bite.
This was a very fun recipe to make and a perfect spring dish.
Sounds great! I cook with orechiette frequently so I can't wait to try this!
This is my kind of recipe~with good balance of flavors and textures. I wonder if a touch of those jalapenos from your other recipe might work well in it too.
I will never say "no" to extra heat in my pastas. Give it a shot!
Drew........your the man
I made this for dinner tonight, and even my kids cleaned their plates. Perfect spring recipe!
This is a great recipe, love the use of prosciutto in it!
This looks decadent and absolutely delicious! Congrats on being a finalist!
I make something similar with crispy prosciutto and it's simply addictive. I love the idea of using the snap peas. Congratulations!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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A pile o' peas.
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As usual, Amanda and Merrill appear to be laughing at, well, not much.
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Lechef calls for the peas to be chopped -- we went with about 1/2-inch pieces.
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Amanda's amazing knife makes quick work of the thick slices of prosciutto, turning them from this...
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to this.
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4 cloves of garlic. That's right, 4!
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In goes the prosciutto...
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And right about now is a good time to get your pasta cooking. We love that this recipe is perfectly timed so that pasta and sauce are ready together.
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4 shallots. Yes, we said 4!
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Amanda seasons with pepper, as Merrill stirs the orecchiette to make sure it doesn't clump. (Orecchiette can do that sometimes.)
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The peas go in for just a minute or two -- until they turn a vibrant green.
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Pasta's done!
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Now it's time for the cream. And yes, we're using that whole pint container.
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Down to the last drop.
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The sauce will thicken a bit as you simmer it briefly, and then a bit more after you add the parmesan.
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Once you've stirred in the hot pasta, the sauce will thicken even further and coat the pasta nicely.
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I'd love to make this with my homemade duck prosciutto! Nom nom nom!