Last night I made this pasta recipe from Saveur that sounded a lot fancier than it was to actually make. I didn’t have any garganelli pasta laying around the house but I did have some fresh four-cheese ravioli I wanted to use. I used prosciutto and fresh peas that I actually shucked from the pea pods! I bought the peas in their pods from a roadside farmstand and couldn’t wait to use them! They made this meal so much fresher and added a nice light crunch after being lightly sauteed. The whole recipe took me about 20 minutes including prep time, not bad! I added one mild Italian sausage, sliced and sautéed in the pan first. This addition made the dish more hearty and I have enough pasta leftover for one person’s lunch today. Here’s my pasta with peas and prosciutto:

©EverydayCookingAdventures 2013

©EverydayCookingAdventures 2013

Garganelli with Peas and Prosciutto

From: Saveur Magazine, Issue #125
Serves: 3

Ingredients

• Kosher salt, to taste
• 1/2 lb. garganelli or penne
• 1 cup heavy cream
• 3/4 cup fresh or frozen peas
• 1⁄4 cup grated Parmesan
• Freshly ground black pepper
• 2 oz. thinly sliced prosciutto, serrano, or country ham, torn into strips
• 1/2 cup fresh mint leaves, torn

Directions
1. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1⁄4 cup pasta water.

2. Meanwhile, boil the cream in a 12″ skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes.

3. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.