Pasta with Artichokes, Prosciutto, and Peas

Name: Pasta with Artichokes, Prosciutto, and Peas
Yield: Serves 2
Cuisine: Italy
Ingredients: 2 tablespoons chopped Italian parsley; 6 to 8 ounces fresh fettuccine, dried penne, or farfalle; 2 tablespoons freshly grated Parmesan cheese; 1 cup sliced (¼ inch) mushrooms (white, chanterelles, and/or cepes); ¼ cup plus 6 tablespoons olive oil; ⅓ cup julienned prosciutto; 2 teaspoons very finely minced garlic; 2 large artichokes; Salt and freshly ground pepper; ½ cup peas, blanched in boiling, salted water; ½ cup chopped (2-inch pieces) asparagus, blanched in boiling, salted water (optional); 1 lemon, halved, for juice; 2 teaspoons chopped fresh thyme (optional); 1 cup sliced (¼ inch) red onion(s)

Preparation info

Serves
2

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This pasta reminds me of springtime in Italy. Oh, those little sweet peas! If you can’t wait for peas or can’t find any really good ones, use asparagus. If available, you can even add both.

Ingredients

2 large artichokes
1 lemon, halved, for juice
¼ cup plus 6 tablespo

Europe
Italy
Main course
Spring
Mediterranean

Method

Procedure

Break off all the large outer leaves from the artichokes. Pare the outside to expose the heart. Using a sharp spoon, remove the fuzzy chokes. Cut the artichokes into ¼-inch slices and drop them in water acidulated with 2