White Beans and Orecchiette with Peas and Prosciutto

By bakers_delight85

Ingredients

• 1/2 pound dried white beans (navy or cannellini), soaked overnight in water to cover
• Salt
• 2 cloves garlic, peeled
• 1 bay leaf
• 1 sprig of fresh thyme
• 1/2 pound orchiette (“little ears”)
• 1/4 cup extra-virgin olive oil
• 2 tsp. dried sage
• 2 Tbsp. fresh thyme leaves
• 1/4 po0und prosciutto, cut into 1/2-inch strips
• 1 cup green peas, blanched for 2 minutes in boiling water
• 1/2 cup finely diced red onion
• Coarsely ground black pepper to taste

Preparation

Step 1

Drain the beans and place in a medium saucepan with water to cover, about 1 inch. Add 1 tsp. of salt, the garlic, bay leaf, and thyme. Bring just to a simmer over medium heat and simmer for 45 to 50 minutes, just until the beans are tender but not mushy. Drain the beans and discard the garlic, bay leaf, and thyme.
Meanwhile, bring 4 quarts of water to a boil and add the orchiette and 2 Tbsp. of salt. Cook until the pasta is tender, 8 to 12 minutes. Drain.
In a large bowl, combine the beans and pasta with olive oil, sage, and thyme. Fold in the prosciutto, peas, and onion and season with salt and pepper. Serve at room temperature or chilled. Shards of Parmesan cheese can also be added.