James Beard’s Pleasant Pasta

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James Beard’s Pleasant Pasta

Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon.

Rating

Ingredients

  • Salt
  • 1pound spaghetti
  • 110-ounce package frozen peas
  • 4tablespoons butter
  • 1/2pound thinly sliced prosciutto di Parma, rolled up and cut in 1/4-inch-wide strips
  • 2/3cup heavy cream
  • Freshly ground black pepper
  • 1/2 to 3/4cup grated Parmesan cheese; more as needed
Set base servings to enable scaling:

Directions

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.

Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

Nutrition

Info
Trans Fat: 0 gramsFat: 38 gramsCalories: 916Saturated Fat: 22 gramsUnsaturated Fat: 14 gramsSodium: 1901 milligramsSugar: 8 gramsFiber: 7 gramsCarbohydrate: 97 gramsProtein: 44 grams
Italian

Source: https://cooking.nytimes.com/recipes/9452-james-beards-pleasant-pasta