Orecchiette With Peas And Prosciutto
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
-
1 pound short pasta, such as Orecchiette pasta (uncooked)
-
2 glugs of olive oil
- About 1/4 pound chopped prosciutto (or diced ham, bacon, or pancetta)
- 1 shallot (chopped)
- 1 bag frozen peas
-
Heaping cup of freshly grated Parmigiano Reggiano cheese
- Salt to taste
- More olive oil and Parmigiano Reggiano to taste
- Black pepper or red pepper flakes for finishing
Instructions
- Cook a pound of orecchiette pasta in a pot of generously salted, boiling water. Cook until al dente. Drain the pasta well reserving 1 cup of pasta water.
Heat a large skillet over medium heat. When it’s hot, add a good 2 glugs of olive oil to the pan along with 1/4 pound chopped prosciutto. Feel free to use bacon or smoked ham here too. Cook that until it is golden and getting crispy. Add a chopped shallot and saute for minute or two. Add 1 bag of frozen peas and half of the pasta water and cook until the peas are bright green and warmed all the way through. Use a fork to mash slightly. Add the pasta and good heaping cup of freshly grated Parmigiano Reggiano. Stir to coat in the sauce adding more of the reserved water as needed to keep a sauce consistency. Taste if to see if it needs any kosher salt and season as desired. Finish with more olive oil and cheese. Feel free to top with some freshly ground black pepper or crushed red chili flakes.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 484
- Carbs
- 66 grams
- Protein
- 27 grams
- Fat
- 12 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 30 milligrams
- Sodium
- 819 milligrams
- Fiber
- 6 grams
- Sugar
- 6 grams
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