I’ve been making this dinner for so long that I can’t remember where I first found the recipe, or how it’s changed over the years. I do know that this was the first meal I made in my tiny Italian kitchen during study abroad, so I love it for sentimental reasons. I also love it because it’s quick and easy to make – anymore there are lots of nights when I’m just hoping to get through making dinner without using any more time, or pots and pans, than are absolutely necessary. This is married, working, grad-school-finishing life, folks.
This meal is kind of a splurge for us, since it’s made with heavy cream, prosciutto, and parmesan cheese. Totally worth it, though!
Pasta with Peas and Prosciutto – Makes 4 servings
1/2 yellow onion, diced
1 T. olive oil
1/4 pound very thinly sliced prosciutto
1 1/2 c. fresh or frozen peas
1 1/2 c. heavy cream
~1/2 c. shredded parmesan cheese (a little less if you’re using grated parmesan). I’d stick with “real” parmesan over the kind in a canister.
Saute the onion in a little olive oil over medium heat until it is soft and translucent. While that’s cooking, shred or chop the prosciutto into 1/4″ pieces. Add the prosciutto to the pan and saute until the fat begins to melt, then stir in the peas. Once the peas are warmed through, reduce heat to low and stir in the cream and cheese, cooking gently until the cheese melts and the sauce is thickened. It won’t be nearly alfredo-sauce thick, but the cream should cling slightly to the peas and prosciutto. Serve with your favorite pasta – I think it is particularly good with bowtie/farfalle or another small pasta with nooks and crannies for holding sauce.