Pasta with Prosciutto and Peas

Name: Pasta with Prosciutto and Peas
Yield: 4 portions
Cuisine: Italy
Ingredients: 4 tablespoons (½ stick) unsalted butter; 6 ounces prosciutto, cut into julienne; 2 tablespoons snipped fresh chives; 1 tablespoon chopped fresh chervil, thyme, or Italian (flat-leaf) parsley; 1 teaspoon freshly ground black pepper; 2 tablespoons freshly grated Parmesan cheese; 2 cups heavy or whipping cream; 1 cup cooked peas; 2 tablespoons unbleached all-purpose flour; 2 cups heavy or whipping cream; 1½ pounds tortellini, or 1 pound fettuccine; 1 tablespoon chopped fresh chervil, thyme, or Italian (flat-leaf) parsley; 1 tablespoon chopped fresh chervil, thyme, or Italian (flat-leaf) parsley

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

In northern Italy this sauce would be made with cream and butter; in central Italy, with egg yolks and olive oil. We prefer the northern version, but either way, the flavor evokes the sensational essence of spring.

Ingredients

4 tablespoons (½ stick) unsalted butter
6 ounces prosciutto, cut int

Europe
Italy
Pasta
Mediterranean
Spring

Method

Melt the butter in a heavy saucepan. Add the prosciutto, and sauté over low heat for 1 minute. Add the flour and cook for another 3 minutes, stirring.
Slowly add the cream, stirring with a wire whisk. Continue cooking until the sauce thickens, 5 to 7 minutes.
Add the peas, pepper, Parmesan, chives, and chervil. Bring to a simmer and keep warm.