Recipe

Name Pasta with Peas, Arugula & Prosciutto
Source Fine Cooking
Course Entree
Original

1 lb. dried pasta, such as orecchiette or penne
1 lb. arugula (about 4 small bunches)
6 Tbs. unsalted butter
3 cloves garlic, minced
1 lb. fresh English peas, shelled (pods discarded or saved for vegetable stock) or 1 cup frozen peas, thawed
Kosher salt and freshly ground black pepper
3 Tbs. olive oil
10 thin slices prosciutto, diced (6 to 7 oz.)
2 Tbs. fresh lemon juice
1/4 cup freshly grated Parmigiano Reggiano; plus 3/4 cup shavings for garnish
2 Tbs. chopped fresh flat-leaf parsley
TIP:
Use a sharp vegetable peeler to get those perfect Parmigiano shavings on top.
Put a pot of water on to boil. Salt it well and boil the pasta following the package directions.

Meanwhile, trim, wash, and thoroughly dry the arugula; chop it coarsely and set aside. In a large saucepan over medium heat, melt 4 Tbs. of the butter. Add the garlic and sauté until barely golden, about 2 minutes. Add the peas and sauté until tender-crisp, another 3 to 4 minutes if using fresh or 1 minute if using thawed frozen. Season lightly with salt and pepper. With a slotted spoon, remove the peas and garlic from the pan and set aside. Leave as much liquid in the pan as possible and add the olive oil to the pan. Add the prosciutto and cook until very lightly browned, about 5 minutes. Add the arugula in batches, stirring and adding handfuls as it wilts. Add the lemon juice. Cook for only a few minutes, just until all the greens have wilted.

When the pasta is done, reserve 1 cup of the cooking water and drain the pasta. In a large bowl, toss the pasta with the peas, prosciutto, arugula, and grated Parmigiano, along with 1/2 cup of the reserved cooking water. Season with more ground pepper; toss. Taste and adjust the seasonings if needed. If the pasta seems dry, toss with more of the reserved cooking water. To serve, garnish each portion with the parsley and the Parmigiano shavings.

Serving Suggestions
Serve with crusty bread and a fresh salad, or combine the two in this starter: Garlic Crostini with Spinach, Mushroom & Parmigiano Salad.

Parsed Ingredients
whole fraction measure ingredient
1 pound dried pasta, such as orecchiette or penne
1 pound arugula (about 4 small bunches)
6 tablespoon unsalted butter
3 clove garlic, minced
1 pound fresh English peas, shelled (pods discarded or saved for vegetable stock) or 1 cup frozen peas, thawed
3 tablespoon olive oil
10 thin slices prosciutto, diced (6 to 7 oz.)
2 tablespoon fresh lemon juice
1/4 cup freshly grated Parmigiano Reggiano; plus 3/4 cup shavings for garnish
2 tablespoon chopped fresh flat-leaf parsley

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