Fresh Pasta With Prosciutto and Peas
From
New York Times.
- 1 cup crème fraîche
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper
- Freshly grated nutmeg
- 1 1/2 cups shelled peas, or snow peas
- Fresh egg noodles (see recipe)
- 4 slices prosciutto (about 2 ounces), cut into 1/4-inch ribbons
- 1 tablespoon finely cut chives
- Grated Parmesan cheese, for serving
- 1.
- Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
- 2.
- Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
- 3.
- Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
- 4.
- Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
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