Pasta and Peas

By kimvess

Ingredients

• 1 cup dried ditalini pasta
• 2 cups shelled peas (fresh or frozen)
• 1/2 cup loosely packed fresh basil leaves
• 1 shallot, peeled and quartered
• 1/4 cup finely shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 2 ounces thinly sliced prosciutto
• 1/4 cup whipping cream
• Baby salad greens (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

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.

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

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. Add cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Toss gently until heated through. Top mixture with prosciutto strips, the remaining Parmesan cheese, and, if desired, the baby salad greens.