Monday, August 09, 2004
Fresh Pasta with Prosciutto and English Peas
I'm getting feedback from people saying I don't write enough on this site...that it's just recipes...well, that was sort of the idea, but also, I should point out, I don't really like writing! I don't know, its just not my thing...
So, on that note, I had a TERRIFIC class last night...and in the interest of writing I will say that it came about because I donated one class to a silent auction for a charity event a month or so ago...the winner(s) were absolutely the sweetest people...its incredible to me how many awesome people I meet doing this! It was the first time I've ever actually written the menu without having them have input, so that was fun too.
We made: Fresh Mission Figs with Humboldt Fog Cheese, Classic Adalusian Gazpacho (they liked it, I thought it came out much too oniony...), Fresh Pasta with Prosciutto and English Peas (that was a winner!) and a Mixed Fruit Crisp with Boulder brand French Vanilla Ice Cream (I really like Boulder brand, try some if you ever see it!) Here is the pasta recipe...NOT low fat!
1 pound wide spaghetti
1/3 cup whipping cream
2 teaspoons unsalted butter
1 cup shelled fresh peas, blanched
4 ounces thinly sliced Prosciutto, chopped
Zest of one lemon, plus juice of half the lemon
¼ cup ricotta salata cheese, grated
Grated Parmesan for topping
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
Simmer cream, butter and lemon peel (not the juice, the juice will make it curdle) in heavy large skillet over medium heat until slightly reduced, about 1 minute.
Stir in Prosciutto and let heat through, about 1 minute. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten if needed.
Season to taste with lemon juice, salt and pepper.
Garnish with peas.