Monday, June 6, 2011

Peas, Prosciutto and Pasta

Three "P's" that are delightful together: peas, prosciutto and pasta. This is an easy weeknight meal that is literally ready in minutes (10 tops). The peas take all of 2 minutes to cook, the pasta is 7-9 depending on what kind you use and the prosciutto doesn't have to be cooked. Talk about easy!

Have you ever had English Peas? If not you should start, or if you have bravo - keep it up! These suckers are bigger than normal peas, have a nice crunch to them, a little sweet and oh so good.
Peas, Prosciutto and Pasta

The Stuff:
1 pound English peas peeled
3 oz prosciutto, cut in small strips
1 pound of your favorite pasta (I think something with some shape works best)
1 roasted red bell pepper, chopped (I ALWAYS keep jarred roasted red bell pepper on hand, they are great in dressings, sauces and pasta)
1 shallot, chopped
1 teaspoon garlic, minced
1 tablespoon olive oil
S&P to taste
1 teaspoon red pepper flakes

The How To:
Make pasta as directed, reserve 2 cups of pasta water
Blanche peas: boil water, throw in peas for about 2 minutes, immediately run under cool water, set aside

Before being blanched, but oh-so-cute!
In a saute pan heat 1 tablespoon of oil and throw in red pepper flakes and cook for 1 minute to open up the flavor
Throw in shallots, garlic and red bell pepper until tender, about 5 minutes
Take of heat and throw in prosciutto piece by piece not in one big chunk, this will help it keep separated
Toss in peas and pour mixture over cooked pasta, mix well
Toss in 1 tablespoon of olive oil, stir
Pour in a little pasta water at a time until it makes a sauce
Top with s&p, FRESH Parmesan cheese and chopped parsley

Serve with sourdough bread to sop up the yummy juices


(WW Friends, I will post nutrition facts SOON! I have been so behind on my posts that by the time I get to posting I have NO idea what the points are - I sooo need to get organized! This is about 6 p+)

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