Recipe: Pasta and Peas (using butter, onion, parsley and prosciutto)

PASTA AND PEAS

While recipes for this dish abound, this particular recipe was inspired by one from Arthur Schwartz's wonderful book, Naples at Table.

4 tablespoons butter
1 (4 ounce) slice prosciutto (1/4-inch thick), cut into 1/4-inch dice
1 small onion, chopped
1 (10 ounce) package frozen peas (or 10 ounces fresh baby peas)
1 bunch parsley, finely chopped
Ground black pepper
1 pound dried pasta, such as spaghetti or linguine (or 1 1/2 pounds fresh pasta)
Finely grated Parmigiano-Reggiano, to serve

Bring a large pot of salted water to a boil.

In a large saute pan, melt the butter over medium heat. Add the prosciutto and onion. Cook, stirring occasionally, until the onion turns translucent, about 10 minutes.

Add the peas and cook just long enough to heat them through and, if they're fresh, lightly cook them, anywhere from 5 to 10 minutes (taste one to determine doneness). Add the parsley and season to taste with salt and pepper.

Meanwhile, boil dried pasta according to the instructions on the package, or if fresh, for 30 to 60 seconds, until soft, with the slightest resistance to the tooth.

Drain the pasta and transfer to a heated bowl. Toss it with the pea mixture. Serve in heated pasta or soup plates. Pass the Parmesan at the table.

Makes 6 first-course or 4 main-course servings
Source: Kitchen Simple by James Peterson