Kitchen Garden Journal

Fresh Tagliatelle with Prosciutto, Peas and Cream

Details

Published on Sunday, June 28, 2009, 01:00

• 4 Tbsp butter
  1/2 cup sliced onion
  1-2 cups freshly shelled peas
  1 1/2 cups heavy cream
  1/2 cup freshly grated parmesean
  2 ounces prosciutto, sliced extremely thin
  fresh homemade or purchased egg tagliatelle or fettucine
• 2 tbsp flat Italian parsley, chopped

Boil and salt the pasta water.  In a wide skillet, saute the onion lightly in the butter until translucent.  Add the peas and saute 5 minutes over medium heat.  Add the cream and bring to a boil, then simmer 3-5 minutes until slightly reduced.  Add the Parmesan and stir to incorporate.  Turn off the flame and tear bite-sized pieces of prosciutto into the sauce.  Meanwhile, cook the fresh pasta until it floats, drain well and add to the pan in which the sauce was cooked (alternately, combine in a serving bowl).  Toss and serve immediately with freshly ground pepper, additional cheese and parsley.  Hint: eat it all because if you reheat leftovers the next day, the cream disappears in a puddle of grease.