Pasta with Prosciutto and Peas
When my friends (in real life), or co-workers, find out that I have a food blog, the first comment they say is: how the heck do you have time for it? And most asked second question will be: do you cook every day? The answer to the first question is: well, I really don’t have time for it, but I make time for it. Plus, everyone needs to eat, so I may as well make it fun, healthy, and enjoyable for everyone (including me!). My husband is also incredibly supportive with us cooking our own meals as much as possible. He usually entertains the kids while I whip something in the kitchen (because according to him: I am very efficient, and much quicker in the kitchen than him). Now, for the answer to whether I cook every day, is no. I definitely would love to cook every day, but realistically, it is not possible. Not right now anyways. Our kids still need a lot of our attention, or should I say, we still need to keep an eye on them pretty closely to make sure that they don’t hurt each other (or themselves) when they play together.
One of my mantras that I use in the kitchen is: think simple, which means that I don’t need to prepare elaborate meals every day. This dish is an example that I recently put together, and it took less than 30 minutes. I had found fresh organic ravioli with butternut squash and apple fillings from Costco, which only took 5 minutes to cook. So naturally, I needed a quick light sauce to pull the pasta together, so this sauce was a perfect compliment to the sweet ravioli. I normally have frozen peas available in the freezer, and some sort of cured meat, lemons and heavy cream. So voila, we had a pretty nice meal, semi-homemade, in less than 30 minutes. Not only that it was tasty, it was inexpensive, and definitely healthier than most take-outs. I use ravioli in this recipe, but spaghetti or other pasta type would work well for this sauce. If you never had this, give it a try, you’d be amazed how impressive, yet quick this dish is! :) Have a great weekend everyone.
Pasta with Prosciutto and Peas
Yield: 4 servings
Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
Source: Martha Stewart