CORKSCREW PASTA WITH PEAS AND PROSCUITTO

PASTA CON PISELLI E PROSCUITTO IS A CLASSIC DISH FROM EMILIA-ROMAGNA.  ALTHOUGH QUITE AN ACCEPTABLE VERSION CAN BE MADE WITH FROZEN PEAS, I WAIT TILL FRESH ENGLISH PEAS HIT THE FARMERS’ MARKET BEFORE I MAKE IT.  MOST RECIPES INCLUDE HEAVY CREAM AND THE RESULT IS, OF COURSE, DELICIOUS.  THIS IS A LIGHTER VERSION, WHERE THE SAUCE IS MADE THE SAME WAY YOU MAKE CACIO E PEPE, BY CREATING AN EMULSION WITH OLIVE OIL, BUTTER AND THE STARCHY PASTA WATER.  THIS RECIPE IS LIGHTER, BUT TRY BOTH AND SEE WHICH ONE YOU PREFER.  EITHER WAY, IT’S THE PERFECT HARBINGER OF SPRING.
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