Pasta and Peas

By Loni

I made this 3/17/14 and have edited the recipe slightly from what appeared in the Better Homes and Gardens magazine.

Ingredients

• 1 cup ditalini pasta
• 2 cups frozen peas
• 1/2 cup loosely packed fresh basil leaves
• 1 shallot, peeled and quartered
• 1/3 cup finely shredded Parmesan cheese (powder consistency)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp butter
• 2 oz. thinly sliced prosciutto
• 1/4 cup whipping cream
• Baby salad greens (optional)

Preparation

Step 1

1. Cook pasta according to package directions, adding 1 cup peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.

2. Meanwhile, in a blender or food processor, combine the remaining peas, basil, shallot, 2 tablespoons of the Parmesan cheese, salt, and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.

3. In a large skillet heat butter over medium heat. Add prosciutto and cook for 2 to 3 minutes or until crispy. Remove to paper towels; drain. Cut prosciutto into strips; set aside.

4. Add cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture and blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Combine gently until heated through. Add the rest of the Parmesan cheese to thicken sauce to desired level.

5. Top mixture with prosciutto strips, the any remaining or additional Parmesan cheese, and, if desired, the baby salad greens.