Paglia E Fieno With Prosciutto, Peas And Lemon Thyme
- 1/2 recipe Basic Fresh Egg Pasta (see recipe)
- 1/2 recipe Green Pasta (see recipe)
- 2 tablespoons salt
- 1 ounce olive oil
- 2 shallots finely minced
- 1/4 pound prosciutto cut 1/8" dice
- 1/2 cup freshly-shelled peas (frozen peas will do as well)
- 4 ounces sweet butter
- 2 tablespoons finely-chopped lemon thyme leaves
- 4 ounces extra-virgin olive oil
- 1/4 cup chopped Italian flat-leaf parsley
Roll out each pasta in a pasta rolling machine, going all the way to the thinnest setting. Cut each color pasta, with the pasta machine set at its widest cutting setting (about 1/2-inch wide). Form into small nests and set aside until ready to cook.
In a large spaghetti pot, bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a large saute pan or skillet, heat one ounce of olive oil and over moderate heat saute the shallots until soft and translucent. Add the prosciutto and peas, and continue cooking 1 minute more. Add the butter and 4 ounces extra-virgin olive oil and heat until completely blended together. Add the lemon thyme, remove from heat and let stand.
Combine the two color pastas together in the boiling water. Cook until al dente (about 1 minute). Drain the pasta in a colander over sink and pour the pasta into the saute pan with sauce. Heat over moderate heat until the pasta is well coated and liquid has reduced. The mixture should not be soupy. Add the chopped parsley. Place into heated serving bowl and serve immediately.
This recipe yields 4 servings.