Pasta with Peas, Prosciutto, Cream and Spring Pesto
- 1 lb. pasta, long cut
- 3 tablespoon pine nuts
- 1 cup parsley
- 1/2 cup fresh tarragon
- 1/2 cup mint leaves
- 2 cloves garlic
- 1 teaspoon lemon zest
- parmigiano-reggiano cheese
- 1/4 cup EVOO
- 2 tablespoon butter
- 1 large shallot, finely chopped
- 1/4 lb. thick-cut proscuitto, cut into 1/4 inch piences
- 10 oz. frozen peas
- 1/2 cup white wine or chicken stock
- 1 cup heavy cream
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 the pasta cooking water.
While the pasta cooks, lightly toast the pine nuts.
Combine the pine nuts, parsley, mint, tarragon, garlic, lemon zest, cheese, EVOO in food processor until it forms a paste.
Melt the butter in a large skillet over medium heat. Add shallot and stir for a couple of minutes. Add the prosciutto and stir for a minute more. Add peas and stir to heat through. Stir in the wine and cook to reduce, 2-3 minutes. Stir in the cream and season with salt and pepper. Lower the heat; let bubble and thicken for a few minutes.
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.