Pasta with Peas, Prosciutto, Cream, and Spring Pesto

By cpauze

Ingredients

• Pesto:
• Salt and pepper
• 1 lb. curly edged, long-cut pasta, such as riccia, or long-wide pasta
• 3 tbsp. pine nuts
• 1 cup flat-leaf parsley
• 1/2 cup fresh tarragon
• 1/2 cup fresh mint
• 2 cloves garlic, pasted or finely grated
• 1 tsp. lemon zest
• 1 handful grated parmigiano-reggiano
• 1/4 cup olive oil
• Cream Sauce:
• 2 tbsp. butter
• 1 large shallot, finely chopped
• 1/4 lb. thick cut prosciutto, cut into 1/4 inch cubes
• 1 box (10 oz.) frozen sweet peas
• 1/2 cup white wine or chicken stock
• 1 cup heavy cream

Preparation

Step 1

1. Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of pasta cooking water.

2. While the pasta is working, lightly toast the pine nuts.

3. Combine the pesto ingredients, including the pine nuts, in the food processor and pulse into a pasta.

4. Melt the butter in a large skillet over medium heat, add the shallot and sitr for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peas and stir to heat through. Stir in the wine and cook to reduce, 2 to 3 minutes. Stir in the cream and season with salt and pepper. Lower the heat; let bubble and thicken for a few minutes.

5. Toss the pasta with the cream sauce and the pesto, using a splash of the reserved cooking water to loosen if desired. Pass extra cheese at the table if desired.