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; ⅓ cup julienned prosciutto; 1 cup sliced (¼ inch) mushrooms (white, chanterelles, and/or cepes); 1 cup sliced (¼ inch) red onion(s); Salt and freshly ground pepper; ¼ cup plus 6 tablespoons olive oil; ½ cup chopped (2-inch pieces) asparagus, blanched in boiling, salted water (optional); 2 teaspoons chopped fresh thyme (optional); ½ cup peas, blanched in boiling, salted water; 2 teaspoons very finely minced garlic; 2 large artichokes; 1 lemon, halved, for juice

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
Mediterranean
Spring

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