In the spring or summer time people sometimes don’t think of pasta on a warm balmy day, but for pasta lovers everywhere this light spring recipe will put the pasta back on the plate where you want it. It’s fresh, light, and tasty and it cooks up in just minutes … so get your pasta on!
Ingredients You’ll Need:
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 ounces prosciutto thinly sliced and cut into ½ inch strips
- 2 cups fresh English peas (or frozen peas)
- 1 pound Gemelli (Twins) pasta
- 1 shallot chopped finely
- 1 cup freshly grated Parmesan
- 1 head of Butter lettuce cut into ¾ inch strips (or you can substitute 6 ounces of kale)
- ¾ cup vegetable stock (dry white wine or chicken stock)
- ½ cup reserved pasta water
- Salt & Pepper
Cooking Directions:
- Salt a large pot of water to taste and bring to a rapid boil. Add pasta; stir occasionally while boiling for eight to ten minutes.
- While your pasta is cooking put one tablespoon of olive oil in a small skillet over medium heat. When the oil is hot add prosciutto and cook until crisp like bacon (turning occasionally) takes about three to four minutes. Set prosciutto aside when finished cooking.
- In another large skillet melt two tablespoons of butter and two tablespoons of olive oil over medium heat. Add the shallots and lightly dust with salt and pepper (to taste); cook until shallots are tender and a golden hue about three to five minutes.
- By now your pasta should be done. Remove from heat and reserve one cup of pasta water for later. Drain pasta and set aside.
- Add peas, lettuce, and ¾ cup or less (to the eye) vegetable stock to skillet with the shallots gently stirring occasionally; cook about five minutes or until peas turn bright green. Add pasta and gently combine the ingredients until everything is warmed throughout. You may need to add remaining vegetable stock or some reserved pasta water to keep the dish from drying out, it should be moist.
- Remove skillet from heat and sprinkle with fresh parmesan, toss till cheese is melded throughout. Plate and top with crumbled prosciutto as garnish. Lightly dust with pepper to taste, salt is optional.
This light and bright pasta dish pairs nicely with sliced cantaloupe to cleanse your palate and a cool crisp summer sangria or traditionally light and refreshing Pinot Grigio. Bon Appetito! Enjoy!
