Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto

By khojnicki

Ingredients

• Pesto:
• Salt and pepper
• 1 lb curly edged long cut pasta or long wide pasta
• 3 tbsp pine nuts
• 1 c flat leaf parsley
• 1/2 c fresh tarragon leaves
• 1/2 c fresh mint leaves
• 2 cloves garlic
• 1 tsp lemon zest
• Parmigiano reggiano
• 1/4 c EVOO
• Cream sauce:
• 2 tbsp butter
• 1 large shallot, finely chopped
• 1/4 lb thick cut prosciutto cut into 1/4" cubes
• 1 box frozen sweet peas
• 1/2 c white wine or chicken stock
• 1 c heavy cream

Details

Servings 4

Preparation

Step 1

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

While the pasta is working, lightly toast the pine nuts for the pesto.

Combine the pesto ingredients, including the toasted nuts in a food processor and pulse into a paste.

Melt the butter in a large skillet over medium heat, add the shallot and stir for a couple of mins. 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, 2-3 mins. Stir in the cream, and season the sauce with salt and pepper. Lower the heat and let bubble and thicken for a few mins.

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.