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Categories:Viewed: 63 - Published at: 2 years ago
Ingredients
- Salt and black pepper to taste
- 1 cup peas, fresh or frozen
- 2 tablespoons butter
- 2 ounces ham, preferably prosciutto, roughly chopped
- 1/2 cup heavy cream
- 1 pound linguine, fettuccine, or other long pasta
- 1/2 cup freshly grated Parmesan cheese, or more to taste
Method
- Bring both a large and a small pot of water to a boil; salt them both.
- In the small pot, cook the peas until tender, 3 or 4 minutes.
- Drain and set aside.
- Put the butter in a medium skillet over medium heat; when it melts, add the ham and cook for about a minute.
- Stir in the peas, the cream, a pinch of salt, and a fair amount of black pepper.
- Turn the heat to low; keep warm, stirring occasionally, while you cook the pasta.
- Cook the pasta until tender but not mushy; drain, reserving about a cup of the cooking liquid.
- Toss the pasta with the cream mixture; if it seems too thick, add a little of the reserved cooking water.
- Stir in the Parmesan, taste and adjust the seasoning, and serve.
