- 4
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
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.