April 9, 2013
Nothing represents spring quite like English peas. These sweet green parcels are rarely enjoyed fresh and at the peak of their season. Pasta with peas, prosciutto, and cheese is a simple but flavorful dish that is perfect for the springtime. Serve it fresh right out of the pan or bake it in the oven for 10 minutes at 500 degrees Fahrenheit for an easy pasta bake.
Pasta with Peas, Prosciutto, and Cheese
Ingredients:
1 1/2 cups Heavy Cream
1 tablespoon Sea Salt
1/2 pound Farfalle or Fettuccine pasta
2 egg yolks (I use jumbo size)
1/4 cup freshly grated Asiago cheese
1/4 cup freshly grated Fontina cheese
1/8 pound Prosciutto, diced
1 cup Green Peas (frozen or fresh, but not canned)
1/2 teaspoon Black Pepper
1/2 teaspoon Black Pepper
Directions:
Fill a large pot with water and bring to a boil. I add about a teaspoon of salt, but that is up to you.
Cook pasta for the length of time necessary for 'al dente' (about 7 - 10 minutes depending on the pasta shape).
Saute the butter in a large saucepan.
Add the cream.
Drain the pasta when it is finished cooking.
Pour the butter-cream sauce into the pasta.
Add the egg yolks, three (3) cheeses, and the pepper.
Add the diced prosciutto and peas.
Stir really well, so that all of the pasta is coated with the sauce, yolks, and the rest of the ingredients.
Cook for another minute or two so that the yolks are cooked.
Taste and add any salt and pepper that you desire for your preference level.
Serve immediately with additional grated cheese to pass around.
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